Ingredients

The following ingredients have 4 Servings
  • 2 cups grape tomatoes, (halved)
  • 8 oz bocconcini ((small fresh mozzarella balls))
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, (minced)
  • 4 tablespoons chopped basil, (divided)
  • ½ teaspoon dried oregano
  • Dash of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, (to taste)
  • 8 oz pasta ((I like orecchiette))
  • Balsamic glaze, (for garnish)

Instruction

  • In a large bowl, combine the tomatoes, mozzarella cheese, olive oil, balsamic vinegar, garlic, 2 tablespoons of the basil, oregano, red pepper flakes, salt, and black pepper. Stir until tomatoes and cheese are well coated. Let sit for 30 minutes.
  • Cook the pasta to al dente, according to package instructions, making sure you salt the water. Drain the pasta and rinse with cold water.
  • Add the pasta to the bowl of tomatoes and mozzarella. Stir until combined. Add the remaining 2 tablespoons of basil. Drizzle with a little balsamic glaze and season with salt and pepper, to taste. Serve.