Pasta Margherita

Photography By Kathryn Brass-Piper | November 01, 2013

Ingredients

SERVINGS: 4 Serving(s)

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

Instructions

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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