Wednesday, January 18, 2006

Bruschetta Pasta with Seasoned Bocconcini


4 large ripe tomatoes, chopped
2 garlic cloves, minced
1 medium red onion, finely chopped
1 yellow sweet bell pepper, finely chopped
2 tablespoons olive or vegetable oil
1 tablespoon balsamic vinegar
1 teaspoon Morton® Kosher Salt
1 teaspoon freshly ground black pepper
1 pound bowtie pasta
3 tablespoons minced fresh basil leaves
Seasoned Bocconcini, (recipe follows)

In large bowl, combine vegetables with oil, vinegar, Morton® Kosher Salt and black pepper. Cook pasta according to package directions. Reserve 1 cup cooking liquid; drain pasta and toss with vegetable mixture. Add pasta water as needed for sauce. Stir in Seasoned Bocconcini mixture to pasta and vegetables. Top with fresh basil. Serve warm or at room temperature.

Seasoned Bocconcini:
1 container 7 ounces fresh mozzarella (Bocconcini), drained, cut into small pieces
1 tablespoon olive oil
1 teaspoon Morton® Kosher Salt
1 teaspoon black pepper
¼ teaspoon red pepper flakes
In medium bowl, combine ingredients; cover and refrigerate until needed.


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