Garganelli Pasta Tomato Sauce With Fresh Mozzarella Arugula Orange Salad Food

TOMATO AND FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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PASTA WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

BALSAMIC-TOSSED PASTA WITH FRESH TOMATO, ARUGULA AND MOZZARELLA

Steps:

• Make sauce: In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.

GARGANELLI PASTA & TOMATO SAUCE WITH FRESH MOZZARELLA & ARUGULA-ORANGE SALAD

Steps:

• Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the onion. Place the tomatoes in a bowl; gently break apart with your hands. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Tear the mozzarella cheese into bite-sized pieces. Cut off and discard the tops and bottoms of the oranges so they sit flat on the cutting board. Cut off and discard the orange rinds and piths; halve the oranges, then thinly slice.
• In a large, high-sided pan, heat 1 tablespoon of olive oil on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the tomatoes. Simmer, stirring occasionally and breaking the tomatoes apart with a spoon, 12 to 14 minutes, or until the liquid is slightly reduced in volume; season with salt and pepper to taste.
• While the sauce simmers, in a bowl, combine the vinegar and a pinch of the Parmesan cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
• While the sauce continues to simmer, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.
• Add the cooked pasta and half the pasta cooking water to the pan of sauce. Increase the heat to medium-high and cook, stirring occasionally, 2 to 3 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the butter, half the parsley and half the mozzarella cheese. Stir until thoroughly combined; season with salt and pepper to taste. Transfer to a serving dish.
• Just before serving, in a large bowl, combine the arugula and oranges; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the remaining Parmesan cheese, parsley and mozzarella cheese.
• Enjoy!