Pasta With Marinated Tomatoes and Mozzarella
Serves 4|
Hands-On Time:
15m
|
Total Time:
25m
Ingredients
- 1 1/2 pounds beefsteak tomatoes, diced
- 1/2 small sweet onion, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 8 ounces bocconcini (small balls of fresh mozzarella), quartered, or fresh mozzarella, cubed
- kosher salt and black pepper
- 1 pound dried fettuccine
- 1/2 cup fresh basil, torn
Directions
- In a large bowl, gently combine the tomatoes, onion, oil, bocconcini, 1 ½ teaspoons salt, and ¾ teaspoon pepper.
- Set aside and let marinate at room temperature for at least 10 minutes.
- Meanwhile, cook the pasta according to the package directions.
- Add the drained pasta and basil to the marinated tomatoes and toss to combine. Divide among individual bowls.
Nutritional Information
- Per Serving
- Calories 688Calories From Fat 27%
- Fat 21g
- Sat Fat 9g
- Cholesterol 40mg
- Sodium 891mg
- Carbohydrate 95g
- Fiber 5g
- Sugar 6g
- Protein 26g
What does this mean? See Nutrition 101.
Quick Tip
Refrigerate the tomato mixture for up to 2 days. The longer it marinates, the more flavorful it becomes. Try spooning it over
chicken or warm bread.
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