Pasta With Marinated Tomatoes and Mozzarella
Serves 4|
Hands-On Time:
|
Total Time:
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
