Ingredients for Balsamic Tossed Pasta With Fresh Tomato Arugula And Mozzarella
- 1 pint cherry or grape tomatoes (halved)
- 2 cups arugula (packed)
- Garlic Cloves
- Fresh Mozzarella Cheese
- Sea Salt
- Fresh Ground Pepper
- Extra Virgin Olive Oil
- Penne Pasta
- Balsamic Vinegar
How to Make Balsamic Tossed Pasta With Fresh Tomato Arugula And Mozzarella
- **Make the Sauce:** In a large bowl, combine 1 pint cherry or grape tomatoes (halved), 2 cups arugula (packed), 2 cloves garlic (minced), 8 ounces fresh mozzarella (torn into small pieces), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons extra virgin olive oil. Gently toss to combine.
- **Refrigerate:** Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.
- **Cook the Pasta:** While the sauce chills, cook 1 pound pasta (your choice of shape) in a large pot of boiling salted water according to package directions.
- **Drain the Pasta:** Drain the pasta, reserving about 1/2 cup of pasta water.
- **Toss with Sauce:** Add the drained pasta to the bowl with the chilled sauce. Toss gently to coat.
- **Add Balsamic Glaze:** Drizzle 2 tablespoons of balsamic glaze over the pasta and toss again. Add a tablespoon or two of the reserved pasta water if needed to loosen the sauce.
- **Serve Immediately:** Garnish with extra arugula or fresh basil (optional) and serve immediately. Enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
12g
Fat
48g
Carbs
24g
