Print
Email
Add a photoServings: 1
Ingredients
- 200 gm Buffalo mozzarella cheese, (7 ounce)
- 225 gm Ripe cherry tomatoes, (8 ounce)
- 1 handf fresh basil leaves Extra virgin extra virgin olive oil Sea salt and black pepper
Directions
- Cut the mozzarella into 1 cm dice, quarter the tomatoes and tear the basil leaves into shreds. When you drain the pasta, put a good quantity of oil into the warm pasta pan and heat through. Remove from the heat, add in salt and black pepper, then toss the pasta (penne are good) thoroughly in this. Add in the cheese, herbs and tomatoes and toss again. Serve at once in hot bowls.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 205g | |
| Calories 37 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 486mg | 14% |
| Total Carbs 8.03g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.39g | 4% |
| Protein 1.81g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
