"Beet pasta?” I think aloud, fingering through the assortment of varying shapes and flavors of dough lining the table at the Peperonata Pasta booth at Saturday’s Downtown Farmers’ Market. Wait, hold o...
- 1 pound fresh chitarra pasta
- 1 pint cherry tomatoes, halved
- 8 ounces bocconcini (small fresh mozzarella balls), halved
- 3 tablespoons olive oil
- Handful fresh basil
In a large pot of salted water, cook pasta until al dente. Combine tomatoes, bocconcini, olive oil, and basil; season with salt. Toss tomato mixture with drained pasta and serve while still hot.