Recipe: Margherita Pasta

Margherita Pasta | this heart of mine

Tomato, basil and mozzarella is one of my all time favorite combinations. I love it in the Caprese salad, in bruschetta, this Greek couscous salad is close enough, as is this tomato and cheese galette. This dish, the Margherita pasta, is another one for the list. Summertime is my chance to OD on these types of foods while the tomatoes are in season. Plus, the basil can be picked from the yard and always seems to taste better. Like sunshine.

I know I use the words ‘simple’ and ‘easy’ to describe a lot of recipes on here and I use them because the description is true. Very few of the recipes we eat in our house are complicated and time-consuming because we ain’t got time for that right now. :) However, this pasta might take the simplicity cake. If you can dice (tomatoes and mozzarella), chop (basil), cook pasta and heat oil, you have all the skills necessary.

Margherita Pasta | this heart of mine blog

You might be tempted to rearrange the recipe steps but they are written that way for a reason. Setting aside the cooked pasta while the garlic is infused into the oil allows the noodles to cool just a bit so by the time everything is tossed together, the mozzarella doesn’t melt into weird stringy pieces. I can describe it in detail because I did it when I first tried this last summer. Haha!

Margherita Pasta | this heart of mine blog

This dish is a light one; it doesn’t sit heavy in the stomach. It’s served slightly cooled which makes it perfect for hot weather days and adds a much needed alternative to all the chilled salads.

Margherita Pasta | this heart of mine blog

Margherita Pasta

Serves 4

Recipe adapted from Cuisine at Home

Ingredients

  • • 8oz dry spaghetti
  • • 3 cups halved grape or cherry tomatoes
  • • 2 cups diced fresh mozzarella
  • • 1/4 cup olive oil
  • • 2 Tbsp minced garlic
  • • 1/2 cup thinly sliced fresh basil
  • • salt, black pepper & red pepper to taste

Instructions

  1. Place the cut tomatoes and diced mozzarella in a bowl and set aside.
  2. Cook the spaghetti according to the package directions. Then drain and set aside.
  3. Heat the oil in a skillet over medium-low heat. Add the garlic and cook until fragrant, about 1 minute. Remove from heat.
  4. Add the garlic-infused oil to the pasta and then toss in the tomatoes and cheese.
  5. Stir in basil.
  6. Season with salt, black pepper and pepper flakes.
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About Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

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