Farfalle with Tomatoes and Mozzarella

Farfalle with Tomatoes and Mozzarella

Delicious and sustainable = double-win. 

Serving: 8 people
Ecological Footprint per Serving 5.11
Recipe Ecological Footprint 40.85

1 box farfalle
4 tablespoons extra virgin olive oil 
1 garlic clove, peeled and diced
1 14 ounce can peeled tomatoes 
1 pound fresh mozzarella, diced
2 tablespoons Parmigiano Reggiano cheese, grated
4 fresh basil leaves, salt and black pepper, to taste

1. Heat olive oil in a medium skillet over medium heat, allowing to warm through
2. Add garlic and sauté until it turns lightly brown, about 1 minute
3. Add tomatoes and season with salt and black pepper 
4. Reduce heat to low and allow mixture to simmer for 5 minutes in order to develop the flavor 
5. Bring a large pot of water to a boil; season with salt
6. Cook pasta according to package directions
7. Drain pasta 
8. Remove the skillet from the heat and add the pasta, cheese and basil
9. Stir to combine

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