After a long day at work, all I want to do when I get home is make a quick dinner, grab a glass of red wine (most likely out of a jug of Yellowtail) and plop on the couch and watch bad TV. Sad, but true.
This recipe for pasta with marinated tomatoes and mozzarella definitely fit my criteria for a weeknight meal, quick, easy and healthy.
All you have to do is chop up some tomatoes and onions, add some olive oil, mozzarella, basil and salt. I didn’t have fresh basil unfortunately, it went bad over the course of the week, so instead I just used a basil herb blend I keep in the fridge just in case!
And let that marinate for 10 minutes while you cook up some pasta.
Then blend everything together. Now I didn’t make the tomato mixture quick enough for it to marinate for long enough before the pasta was cooked, and I didn’t want it to get cold.
So I just tossed the pasta in the bowl with the marinating tomatoes and mozzarella and covered it with plastic wrap to keep it warm for about 8-10 minutes.
Then just stir it all together, divide into bowls and serve!
1 1/2 lbs beefsteak tomatoes, diced
1/2 small sweet onion, diced
2 tbsps olive oil
8 ounces fresh mozzarella (bocconcini size), quartered
Salt to taste
8 oz fettuccine
1/2 cup basil, torn or 1 tbsp basil blend
In a large bowl, combine tomatoes, onion, olive oil, salt
Set aside, let marinate for 10 minutes
Meanwhile, cook pasta according to package directions
Drain, add pasta and basil to the bowl, stir
Divide among bowls, serve
Yields 4 servings