Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives
I grow my own garlic chives in the backyard so that I have them on hand for this fresh-tasting dish. The chives add a mildly garlicky flavor. Be sure to get the fresh mozzarella for maximum flavor.
I grow my own garlic chives in the backyard so that I have them on hand for this fresh-tasting dish. The chives add a mildly garlicky flavor. Be sure to get the fresh mozzarella for maximum flavor.
- Carbohydrate 5.29230466666667 g
- Cholesterol 0 mg
- Fat 13.8049466666667 g
- Fiber 1.549180024604 g
- Protein 0.869465333333333 g
- Saturated Fat 1.92514753333333 g
- Serving Size 1 1 Serving (174g)
- Sodium 6.11491666666667 mg
- Sugar 3.74312464206266 g
- Trans Fat 0.434777033333334 g
- Calories 145 calories
Step-by-step
- Cook pasta in large pot of boiling salted water until al dente, stirring occasionally.
- Drain; return pasta to pot.
- Add mozzarella; stir until cheese begins to melt.
- Add tomatoes and all remaining ingredients; toss to blend evenly.
- Season to taste with salt and pepper.
Warm orecchiette pulls against the slight resistance of its center while the exterior softens just enough to trap pockets of oil and vinegar. Southern Italian pasta traditions frequently favor shapes like orecchiette, or little ears, precisely because their concave surfaces scoop up small ingredients like halved grape tomatoes and minced herbs without sliding away. Boiling water needs at least one tablespoon of kosher salt per gallon to properly season the interior structure of the dough while it hydrates in a six-quart stockpot. Fresh mozzarella cut to pea-sized dimensions will soften rapidly when introduced to the freshly drained pasta, creating an elastic texture rather than a completely smooth sauce if the residual heat remains high enough. White balsamic vinegar provides a milder acidity than standard red or dark balsamic varieties, preventing the dressing from overpowering the subtle allium notes of minced garlic chives. Refrigerate any leftovers in an airtight container for up to forty-eight hours, though the tomatoes will soften further and release their juices into the pasta as it sits. Reheating this dish gently on the stovetop with an extra splash of extra virgin olive oil helps restore the emulsion if the cheese firms up too much in the cold storage environment.
