Of all varieties, summer-only tomatoes can't compare. What we like to do is sauté them in a lot of olive oil, pull in the vinegar, add to cooked pasta, then fold in fresh basil and mozzarella cheese pearls. This is very good whether served warm or at room temperature.
Don't Cook Chocolates For a Simple Meal That Sings With Good Ingredients
That is why this is one of those recipes that you should bear in mind, that the outcome will depend on the quality of the products chosen.
- Tomatoes: When choosing cherry tomatoes always go for ones that are of one color, with a good tomato-y smell and are as heavy as they are tiny. If cherry tomatoes are not good, then you chop the beefsteak or plum tomatoes and sauté until soft and breaking.
- Fresh mozzarella: Substitute mozzarella cheese with a fresh farmer's cheese which has a relatively mild flavor that is most closely related to mozzarella cheese.
- Olive oil: You will find extra-virgin olive oil ranging from fruity to pepper to bitter flavor. California Olive Ranch Medium is my favorite; it is not too acidic, but it is very fruity/grassy for my taste.
Make It Your Own
- You may also brown the pancetta or bacon first and add it into the tomatoes for added saltiness.
- Replace the red wine vinegar with white balsamic vinegar to taste a bit of sweetness in the dish.
- For best results use your favorite short pasta type, for instance orecchiette or penne pasta.
- Then add warm pasta because when pasta is warm it immediately soaks up the flavor of the tomatoes more than when it's cold.
- If you do not have small fresh mozzarella pearls use the large balls and cut into quarters so they are small.
Ingredients
- 2 tablespoons, plus 1 1/2 teaspoon kosher salt divided
- 16 ounces package of farfalle (bow-tie) pasta
- 1/4 cup vegetable oil, however, as an essential component for baking, extra virgin olive oil is recommended and can be used in a ratio of 1/2 cup.
- 4 US cups cherry tomatoes, or 20 ounces of cherry tomatoes.
- 1/2 teaspoon black pepper, extra for serving
- 3 tablespoons of red wine vinegar
- 1 (8-ounce) container fresh mozzarella cheese pearls packed in water, drained
- 1 cup fresh basil leaves, leaves torn rough
Method
Cook the pasta:
- In one large saucepan, over medium-high, bring 4 quarts of water and 2 tablespoons of the salt to a boil.
- Toss in the farfalle and cook for the time described on the package to tender, about 10 minutes.
- Drain and pour over the large bowl Part 5: Gently mix both bowl contents together.
Cook the tomatoes:
- When pasta starts boiling, to the same pan, heat the oil at medium heat on the stovetop.
- Add the tomatoes, pepper and the other 1½ tsps salt which took approximately 3 minutes to soften, and start to burst.
- Stir in the vinegar. Stir the sauce occasionally, then keep cooking until it becomes more viscous and tomatoes soften, around 6 minutes.
Assemble the pasta salad:
- Pour the tomato mix over the bowl with pasta and mix well.
- Mozzarella pearls and basil should be stirred into the above mixture.
- Even better, place it on top with Extra black pepper, if desired.
As for the few of you who read this column, you probably may be asking yourself how long the pasta salad lasts in the refrigerator. I assure you that pasta salad can last in the refrigerator for up to 3 days. According to best practices or in an ideal setting, the food being served should be allowed to stand on a tray at room temperature for some time.
