This summer pasta with fresh ingredients and fragrant basil is a quick vegetarian dish that will save you on a busy weeknight!
Serves: 4 Prep. time: 15′ Cooks in: 25′ Ready in: 40′
450 g cherry tomatoes
1 cup fresh basil leaves
5 tbsp extra-virgin olive oil
2 large garlic cloves, finely chopped
250 g fresh mozzarella, torn
In a small frying pan heat half oil and fry basil leaves in batches. Transfer on kitchen paper with slotted spoon and drain.
Preheat oven at 180οC/fan. Cut cherry tomatoes in half and place on small lightly oiled baking dish with the cut side down. Sprinkle with chopped garlic and drizzle with remaining oil. Bake for 20 minutes.
In the meantime boil tagliolini al dente (2-3 minutes less than referred on packet instructions). Drain and transfer on a serving platter. Toss gently with tomatoes, sprinkle with basil leaves, torn mozarella a little pepper and serve.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Ταλιολίνι με ψητά ντοματίνια και τηγανητό βασιλικό