Pasta Margherita

Photography By Kathryn Brass-Piper | November 01, 2013


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.

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  • 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
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