- 200 gr orecchiette
- 1 scamorza or mozzarella
- 200 gr of cherry tomatoes
- Fresh basil
- Extra virgin olive oil, salt and pepper
Fill a large pot with water and cook on high heat. While the water is cooking, start preparing your ingredients. Dice the mozzarella/scamorza and the cherry tomatoes. Add some fresh basil leaves and mix everything together in a large bowl. Season with salt and pepper and a generous amount of extra virgin olive oil. As soon as the water boils, add 1 tablespoon of salt and stir.
Add the orecchiette and cook for about 10/15 minutes (check the cooking time on the bag of your pasta). When the pasta is ready, drain it and add it into the bowl. Stir well and add more extra virgin olive oil and a bit of the cooking water if it all looks too dry.
- If you miss the crunchiness, add some walnuts or almonds!
- Try to use the ‘Sundried Cherry Tomatoes in Extra Virgin Olive Oil’ for a stronger taste.