Fresh tomato, mozzarella and basil orecchiette


  • Serves 4 people

  • 320 gm orecchiette
  • 3 (about 200gm each) buffalo mozzarella, coarsely torn
  • 350 gm small tomatoes such as yellow grape and cherry truss, halved lengthways or quartered, if large
  • 3 cups (loosely packed) basil leaves, large leaves coarsely torn
  • 60 ml (¼ cup) fruity extra-virgin olive oil, such as a late-harvest variety
01   Cook pasta in a large saucepan of boiling, salted water until al dente. Drain well, place in a large bowl, add remaining ingredients, toss gently to combine, season to taste with sea salt and freshly ground black pepper and serve immediately.
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