Pasta with Sun-Dried Tomatoes and Mozzarella Pearls
Why Make This Recipe
This Pasta with Sun-Dried Tomatoes and Mozzarella Pearls is a perfect dish for any occasion. It brings together the rich flavors of sun-dried tomatoes and fresh basil, combined with creamy mozzarella pearls that make every bite delightful. It’s a simple recipe that’s quick to prepare, and it’s a fantastic way to enjoy fresh ingredients. Whether you’re having a casual dinner or hosting friends, this pasta dish will impress everyone at the table.
How to Make Pasta with Sun-Dried Tomatoes and Mozzarella Pearls
Ingredients
- 12 oz pasta (fusilli, penne, or farfalle)
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 cloves garlic
- 1/2 teaspoon salt, plus more for the pasta water
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon sugar
- 1 cup packed fresh basil leaves, plus more for serving
- 1/4 cup + 2 tablespoons pine nuts
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
- 1/4 cup extra-virgin olive oil
- 1 (8 oz) tub fresh mozzarella pearls, drained
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- In a food processor, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano, and olive oil. Pulse until finely pureed. Divide the mixture in half and set aside.
- Add half of the pesto to the drained pasta and stir to combine, adding reserved pasta water as needed to coat the pasta well.
- Before serving, toss in chopped basil and mozzarella pearls. Transfer to serving dishes and serve with additional grated Parmigiano-Reggiano.
How to Serve Pasta with Sun-Dried Tomatoes and Mozzarella Pearls
Serve this pasta warm, garnished with fresh basil and extra grated Parmigiano-Reggiano on top. It pairs well with a simple green salad and crusty bread. Consider adding a glass of your favorite white wine for a complete meal.
How to Store Pasta with Sun-Dried Tomatoes and Mozzarella Pearls
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. When you’re ready to enjoy them again, gently reheat in a pan on low heat or in the microwave, adding a splash of water or olive oil to help loosen the pasta.
Tips to Make Pasta with Sun-Dried Tomatoes and Mozzarella Pearls
- Make sure to reserve some pasta water before draining. It helps to create a silky sauce.
- If you want a bit more heat, add extra crushed red pepper flakes to your taste.
- For a nut-free option, you can omit the pine nuts or replace them with sunflower seeds.
Variation
You can easily modify this recipe by adding vegetables like spinach, arugula, or roasted bell peppers. You can also use different cheeses instead of mozzarella pearls, such as feta or goat cheese, for a different flavor profile.
FAQs
Can I use dried basil instead of fresh?
Yes, but fresh basil has a more vibrant flavor. If you use dried, reduce the amount to about 1 tablespoon.
Can I make this dish ahead of time?
You can prepare the sun-dried tomato pesto in advance and store it in the refrigerator. Cook and toss the pasta just before serving for the best texture.
What other types of pasta work well for this recipe?
Fusilli, penne, or farfalle are great choices, but you can use any pasta shape you like. Just make sure to adjust the cooking time as needed.
Pasta with Sun-Dried Tomatoes and Mozzarella Pearls
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- In a food processor, combine sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano, and olive oil.
- Pulse until finely pureed.
- Divide the mixture in half and set aside.
- Add half of the pesto to the drained pasta and stir to combine, adding reserved pasta water as needed to coat the pasta well.
- Before serving, toss in chopped basil and mozzarella pearls.
- Transfer to serving dishes and serve with additional grated Parmigiano-Reggiano.