Ingredients
Scale
- 12 ounces orecchiette pasta
- 2 cups grape tomatoes, halved
- 8 ounces bocconcini (small fresh mozzarella balls)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- ½ cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Balsamic glaze, for drizzling
Instructions
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Marinate Tomatoes and Mozzarella:
- In a large bowl, combine the halved grape tomatoes, bocconcini, olive oil, balsamic vinegar, minced garlic, half of the chopped basil, dried oregano, crushed red pepper flakes (if using), salt, and pepper.
- Stir gently to combine. Let the mixture sit for 30 minutes to allow the flavors to meld.
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Cook the Pasta:
- While the tomato mixture is marinating, cook the orecchiette pasta according to package instructions until al dente.
- Drain the pasta and rinse it under cold water to cool.
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Combine Pasta and Tomato Mixture:
- Add the cooled pasta to the bowl with the marinated tomatoes and mozzarella.
- Toss gently to combine all ingredients evenly.
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Add Fresh Basil and Serve:
- Fold in the remaining chopped fresh basil.
- Drizzle with balsamic glaze before serving.
- Taste and adjust seasoning with salt and pepper if necessary.