Pasta with garlic, herbs and fresh mozzarella
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Dried pasta of your choice |
| 4 | Cloves garlic | |
| 1 | bunch | Fresh basil; leaves torn |
| 1 | Packed cup fresh parsley; chopped | |
| 300 | grams | Fresh mozzarella or bocconcini; quartered or halved |
| 1 | small | Red chilli; minced or 1/4 |
| ; teaspoon chilli | ||
| ; flakes | ||
| 60 | millilitres | Olive oil; (3 tablespoons) |
| 40 | millilitres | Red wine vinegar; (2 tablespoons) |
| 80 | grams | Rocket leaves; well washed |
| Shavings of parmesan cheese to serve | ||
Directions
Bring a large pot of salted water to the boil and when boiling, add the pasta and cook until just tender.
Meanwhile, mince the garlic cloves with a little salt and mix with the torn basil leaves, chopped parsley, fresh mozzarella,, chilli and olive oil and toss thoroughly adding salt and pepper to taste.
Drain the pasta, reserving 1 cup of the pasta water and mix the pasta with the herb and garlic mixture, red wine vinegar and rocket leaves. Toss thoroughly making sure all the pasta is well coated. If the pasta is a little dry, add as much of the reserved pasta water as required to moisten the pasta.
Garnish with shavings of parmesan cheese and serve immediately.
Converted by MC_Buster.
Per serving: 509 Calories (kcal); 55g Total Fat; (94% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.