Main Course
Balsamic Pasta with Tomatoes, Basil, and Fresh Mozzarella
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
If you love pasta salad but you’re tired of the same recipe, try this one instead. Perfect for serving at room temperature. Pull it out an hour ahead of time for impromptu parties, picnics, or evening meals on a warm summer night.
Serves 4
Ingredients
1 pound whole wheat penne pasta
1 pound of cherry tomatoes, cut in half
1/2 pound fresh mozzarella, cubed ~1″ pieces
1 small red onion, minced, about 1/2 cup
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon dried red pepper flakes
1/2 cup balsamic vinegar
2 tablespoons cornstarch
1/4 cup low-sodium chicken stock
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, torn into small pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Cook pasta according to the package directions. Drain but reserve 1/2 cup of the cooking liquid. Set aside.
In a large skillet, heat the oil of high heat. When the oil is hot but not smoking, add cherry tomatoes, onion, garlic, and red pepper flakes. Reduce the heat to medium and sauté about 3-5 minutes over medium heat, until onions begin to soften and tomatoes give off some of their liquid. Add balsamic vinegar and chicken stock. Continue to cook 1-2 minutes more, until the sauce thickens slightly. Remove from heat.
Add pasta to the skillet with the tomatoes, stir over low heat for an additional 1-2 minutes until the sauce adheres to the pasta. Add a little of the pasta cooking water if the mixture is too dry.
Place pasta in large bowl and stir in Parmesan, mozzarella, and basil. Season with salt and pepper. Serve immediately or cool before packing in an air-tight container.
Make It A Meal
Serve with Chicken Saltimbocca or Zucchini with Sage.
Wine Pairing
Chardonnay, Pinot Noir
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