Farfalle With Giardiniera Cherry Tomatoes And Shredded Mozzarella Food

MINI FARFALLE WITH CHERRY TOMATOES, BASIL AND MOZZARELLA

Steps:

• Bring a pot of water to a boil.
• Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
• Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper.
• Meanwhile, cook Piccolini® Mini Farfalle according to directions on the package.
• Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan.
• Drain and toss pasta with sauce. Finish with basil and mozzarella cheese.
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CHERRY TOMATO MOZZARELLA SAUTE

Steps:

• In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.

FARFALLE WITH GIARDINIERA, CHERRY TOMATOES AND SHREDDED MOZZARELLA

Steps:

• Bring a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tbsp of olive oil and place on sheet tray to cool down.
• In a large bowl combine the pasta, giardiniera, cherry tomatoes and remaining olive oil; season with salt and pepper then stir to combine. Before serving combine with the shredded mozzarella.