Farfalle with fresh tomatoes, basil and mozzarella

Farfalle with fresh tomatoes, basil and mozzarella


  • 1 pound of Farfalle pasta by Barilla
  • 24 medium fresh basil leaves
  • 2 large mozzarella, diced
  • 2 tbsp olive oil
  • Salt and pepper
  • 4 tomatoes, halved, seeded and cut in small pieces ½ inch dice (3 cups)
  • 2 tablespoons unsalted butter


  1. Boil a large pot of salted water and cook the pasta according to the package directions. When done drain, place back in the cooking pan and add the butter.
  2. In a large skillet sauté the tomatoes with the olive oil, 5 minutes. Remove from the heat and add the basil.
  3. In a large bowl add the pasta, the tomatoes and mix well. Add the mozzarella and give it a last light folding.
  4. Serve immediately

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