Tuesday, May 17, 2005

Shells with Two Tomatoes and Mozzarella

Shells with Two Tomatoes and Mozzarella (Adapted from Everyday Food)

6 ounces fresh mozzarella
12 ounces dry medium shell pasta
1 tablespoon olive oil
1 pint grape tomatoes
1/2 cup sun-dried tomatoes, sliced
3 garlic cloves, halved lengthwise, then thinly sliced
1/4 cup chopped chives
salt and fresh ground black pepper

Dice mozzarella into 1/2" cubes and place into the freezer while you continue with the recipe.

In a large pot of boiling salted water, add shells and cook according to package directions. Set aside 1/2 cup of the pasta water, then drain and set pasta aside.

In the same pot, heat oil over medium-high. Stir in tomatoes, sun-dried tomatoes, garlic and reserved water. Cook, stirring occasionally, until tomatoes soften, about 3 to 5 minutes. Remove pot from the heat and add cooked shells, chilled cheese and chives - season with salt and fresh ground black pepper, then toss well to combine.

Makes about 4 servings.

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