This is a great pasta dish. Wheat pasta is used, which is pretty high in protein, so if your craving pasta this hits the spot. Serve with some salad and you have a yummy, summery dinner. This recipe makes a lot but believe me you will WANT left overs whether they're hot or cold.
- 1lb wheat rotini pasta
- 8oz fresh mozzarella cheese, cubed
- 1 pint grape tomatoes (or cherry), halved
- 3 cloves garlic, crushed or diced small
- 1/2 cup grated parm cheese
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried basil
- salt and pepper
Boil pasta in salted water. While pasta is cooking, in a large skillet heat the olive oil, then add in the pint of halved grape tomatoes and dried basil then salt and pepper them. Let them cook until very soft, then with the back of a wooden spoon, or fork smoosh all the tomatoes down to a chunky tomato sauce. Lower the heat and add in garlic. Cook for a few minutes on low until everything thickens up. Drain pasta and add to pasta bowl, pour the tomato mixture onto the pasta and stir. Then add in both cheeses and stir. The heat of the pasta will make the mozzarella soft and melt the parm cheese. In the summer, when I am growing my own basil I use fresh basil, but the dried does the trick for now.
