- Servings: 4
- Prep: 10 minutes
- Cook Time: 15 minutes
Ready in a flash, this quick and easy pasta dish has all the lovely flavors of a fresh summer caprese salad.
|1/4 cup||olive oil|
|12 oz||No Yolks Dumplings|
|4||cloves garlic, minced|
|1 tsp||dried Italian seasoning|
|12 oz||cherry tomatoes, halved (about 1 1/2 cups)|
|1/2 tsp||black pepper|
|8 oz||mini bocconcini cheese balls|
|1/2 cup||fresh basil leaves, torn and divided|
- Cook noodles according to package directions. Reserve 1/4 cup cooking liquid; drain noodles.
- Into large skillet set over medium heat, add oil. Add garlic and Italian seasoning; cook, stirring, for 30 to 60 seconds or until garlic is fragrant and starting to soften. Stir in tomatoes, salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes or until heated through and just starting to soften. Stir in noodles and reserved cooking liquid until combined.
- Remove from heat. Stir in bocconcini and half the basil.
- Divide noodles among 4 bowls. Garnish with remaining basil.
Serve pasta with a drizzle of balsamic glaze if desired.
Substitute mini bocconcini balls with cubed fresh mozzarella if preferred.