Little Thimbles Sciue Sciue

From the book, Giada's Family Dinners. get this book >


8 servings
Little Thimbles Sciue Sciue
1 ½ cups (about 6 ounces) ditalini pasta (thimble-shaped pasta) or other small tube-shaped pastas such as elbow macaroni or pennetteditalini pasta (thimble-shaped pasta)1 ½
¼ cup olive oilolive oil¼
2 teaspoons minced garlicgarlic clove2
5 plum tomatoes (about 1 pound), choppedplum tomatoes5
8 ounces cold fresh mozzarella, drained, cut into ½-inch cubesfresh mozzarella cheese8
8 large fresh basil leaves, coarsely choppedbasil1


Little Thimbles Sciue Sciue
Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain.

Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately.
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