Pasta with Garden Tomatoes, Basil, and Mozzarella

Pasta with Garden Tomatoes, Basil, and Mozzarella

By Olivia B.


  • 8 oz. pasta
  • 2 Tbs. olive oil
  • 2 cloves of garlic
  • 20 basil leaves chopped
  • 4 garden tomatoes plus some cherry tomatoes chopped
  • 8 oz baby mozzarella
  • Parmesan cheese for sprinkling
  • Salt and pepper to taste

Boil pasta according to package directions. In a medium skillet, heat olive oil over medium-high heat and add garlic. Cook for 1 min. Meanwhile, chop the basil leaves Olivia Band tomatoes into small chunks. Add to the skillet. Cook for 3 minutes. Add salt and pepper to taste. Cut the baby mozzarella into small chunks. When the pasta is cooked, add the contents of the skillet to the pasta. Put on individual plates and top with the desired amount of baby mozzarella and sprinkle with Parmesan. Enjoy!


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