Summer Pasta with Cherry Tomatoes, Basil, and Mozzarella

The Ultimate Summer Pasta, perfect for warm weather. It is light, full of fresh flavours, and quick to prepare.

Ingredients:

? 340 grams of pasta (such as spaghetti, fusilli, or penne)

? One pint (2 cups) cherry tomatoes, halved

? 225 grams of fresh mozzarella (Burrata can also be used), cut into small cubes or use mini mozzarella balls

? 1/4 cup extra-virgin olive oil ? Two cloves’ garlic, minced

? 1/4 teaspoon red pepper flakes (optional)

? One cup fresh basil leaves, torn or chopped

? Salt and freshly ground black pepper, to taste

? 1/4 cup grated Parmesan cheese (optional)

? Zest of one lemon (optional, for extra brightness)

Instructions:

1. Cook the Pasta:

? Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about one cup of pasta water, then drain the pasta.

2. Prepare the Sauce:

? While the pasta is cooking, heat the olive oil in a large skillet over medium heat.? Add the minced garlic and red pepper flakes (Optional) and cook for about 1 minute, until fragrant but not browned.

3. Combine Ingredients:

? Add the halved cherry tomatoes to the skillet and cook for about 3-4 minutes, until they start to soften and release their juices.? Add the cooked pasta to the skillet, along with the reserved pasta water a little at a time, tossing to combine and to help the sauce coat the pasta evenly.? Add the cubed mozzarella and toss gently.

4. Finish and Serve:

? Remove the skillet from the heat and stir in the fresh basil leaves.? Season with salt and freshly ground black pepper to taste.? If desired, sprinkle with grated Parmesan cheese and lemon zest.? Serve immediately, garnished with extra basil leaves if desired.

Top Tips:

? For added protein, you can toss in some grilled chicken or shrimp.

? Feel free to add more summer vegetables like Courgette or bell peppers for extra colour and flavour.

? This dish can be served warm, at room temperature, or even chilled as a pasta salad. Why not serve in aluminium foil trays, this makes it easy to serve a crowd, and any leftovers can be conveniently covered with a matching lid and stored in the fridge.?

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Storing Leftovers:

1. Cool Before Storing:

? Let the pasta cool to room temperature before covering it with a lid and placing it in the fridge. This helps prevent condensation and keeps the pasta from becoming too soggy.

2. Use an Airtight Seal:

? Ensure the lid is tightly sealed to keep the pasta fresh and prevent it from absorbing any fridge odours.

3. Label and Date:

? If you are storing multiple trays, it is helpful to label them with the date so you can keep track of how long they've been in the fridge.

Reheating:

1.Oven Reheating:

? Preheat your oven to 350°F (175°C).

? If the pasta seems dry, add a splash of water or a bit of olive oil before covering the tray with aluminium foil.

? Reheat in the oven for about 15-20 minutes, or until heated through.

2. Microwave Reheating - ?

? No need to transfer to a different dish, just put your aluminium foil tray in the microwave…yes that is right – Aluminium foil trays can be used in the microwave!!

? Cover and microwave on medium heat for 1-2 minutes, stirring halfway through. Add a little water or olive oil if needed to keep the pasta moist.

Tips for Freshness:

? Revitalise with Fresh Ingredients: When reheating, you can add a bit of fresh basil, a sprinkle of Parmesan, or a drizzle of olive oil to revive the flavours.

? Avoid Overheating: Pasta can become mushy if overheated, so reheat just until it is warmed through.

Storing and reheating in aluminium foil trays ensures that your delicious summer pasta stays tasty and fresh for later enjoyment.