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Balsamic-Tossed Pasta With Fresh Tomato, Arugula and Mozzarella
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 45 min
- Servings
- 4.00 serving(s)
Categories
- Pasta
Cuisine
- Italian
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Balsamic-Tossed Pasta With Fresh Tomato, Arugula and Mozzarella brings together 2 cups tomatoes, seeded and chopped (2 large), 2 cups arugula, coarsely chopped, 2 garlic cloves, chopped in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 2 cups tomatoes, seeded and chopped (2 large)
- 2 cups arugula, coarsely chopped
- 2 garlic cloves, chopped
- 8 ounces fresh mozzarella cheese, cut into small cubes
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1/4 cup extra virgin olive oil
- 12 ounces penne pasta (strozzapreti if available)
- 2 tablespoons balsamic vinegar
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Instructions
Make sauce: In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.
Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.
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