Description:
You can really use any type of pasta you want with this dish. I stayed loose on the measurements for the ingredients. When cooking pasta, I like to just throw ingredients in, so use the amount of tomatoes and basil to your liking.
PREPARATION TIME:
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Ingredients:
- 1 package Pappardelle pasta
- 2-3 tablespoons extra virgin olive oil
- 2-3 fresh garlic cloves minced
- cherry tomatoes; cut in half
- kosher salt and pepper
- crushed red pepper flakes optional for some heat
- 1/2 cup – 1 cup crushed canned tomatoes I used my fave canned crushed tomato sauce; I only add a little to help wet the noodles
- black olives; cut in half
- fresh basil; torn
- fresh mini mozzarella balls; cut in half
- freshly grated Parmigiano-Reggiano
Instructions:
-
Boil pasta in a big pot of salted water. Cook according to package instructions to al dente. Drain, rinse and set aside.
-
Using a large pan, heat the olive oil over medium-high heat. After a minute or so, add the garlic. Cook for about a minute or 2 and then add your tomatoes. You want to cook them until they are about to burst but do not; for about 3-4 minutes. You still want them somewhat firm and not too soft. Season with salt and pepper and the red pepper flakes if using.
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Add in the crushed tomato sauce, olives and the pasta and mix to coat the pasta noodles with the sauce; for about 2 minutes. Lastly, add in the basil and mozzarella balls and gently mix everything up; for about a minute or 2.
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Serve with freshly grated Parmigiano-Reggiano and enjoy!
