Servings: 4
Ingredients
2 tbsp (25 mL) extra-virgin olive oil
4 green onions, sliced
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) cherry or grape tomatoes, halved
1/4 cup (50 mL) chopped fresh basil or parsley
4 cups (1 L) scoobi doo or penne pasta (12 oz/375 g)
1 cup (250 mL) cubed bocconcini cheese
Preparation:
In large skillet, heat oil over medium heat; fry onions, garlic, salt and pepper until softened, about 3 minutes. Add tomatoes; cook until softened, about 8 minutes. Stir in basil.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain and return to pot.
Add tomato mixture and bocconcini to pasta; toss to coat.
Additional Information
- Tip: Bocconcini are nuggets of fresh mozzarella cheese that are generally sold packed in whey or water at supermarket deli counters. Use 1 cup (250 mL) diced mozzarella if unavailable.
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