Ingredients with Measurements:
- 1 lb. of pasta
- 1 cup of sun-dried tomatoes, chopped
- 8 oz. of Mozzarella di Bufala, diced
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- 1/4 cup of fresh basil, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add chopped sun-dried tomatoes to the skillet and cook for 2-3 minutes until softened.
4. Add diced Mozzarella di Bufala to the skillet and stir until melted and combined with the tomato mixture.
5. Add cooked pasta to the skillet and toss until coated in the sauce.
6. Add chopped basil to the skillet and stir until combined.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 55g
Protein: 20g
Sodium: 400mg
Substitutions for ingredients:
- Any type of pasta can be used in place of the recommended pasta.
- If Mozzarella di Bufala is not available, regular Mozzarella cheese can be used instead.
- Fresh tomatoes can be used in place of sun-dried tomatoes.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different herbs such as parsley or oregano for a different flavor profile.
- Add a splash of white wine to the sauce for a more complex flavor.
Tips and tricks:
- Reserve some pasta water before draining in case the sauce needs to be thinned out.
- Use high-quality ingredients for the best flavor.
- Don't overcook the pasta, as it will continue to cook in the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl with a sprinkle of fresh basil on top.
Garnishes:
Fresh basil leaves or grated Parmesan cheese.
Pairings:
- A crisp white wine such as Pinot Grigio or Sauvignon Blanc.
- A light salad with a vinaigrette dressing.
Suggested side dishes:
- Garlic bread
- Roasted vegetables such as asparagus or zucchini
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few minutes to thicken.
Food safety advice:
- Make sure to cook the pasta and sauce to the recommended temperature to avoid any foodborne illnesses.
Food history:
Mozzarella di Bufala is a type of mozzarella cheese made from the milk of water buffalo. It originated in Italy and is known for its creamy texture and rich flavor.
Flavor profiles:
Creamy, tangy, savory
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian