Mediterranean pasta with cherry tomatoes and mini mozzarella
pastaLovers
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 20 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 pack Agnesi Tagliatelle
- 1 tbsp Chorio Extra Virgin Olive Oil
- 1 cup Alion cherry tomatoes
- 2 tbsp foodhaus diced onion
- 1 tsp Ardo diced garlic
- 1 tbsp Maldon sea salt flakes
- ½ tsp Maldon pepper
- 3 tsp Agnesi Pesto sauce
- ½ cup water from cooked spaghetti
- 2 tsp Epic Spice Souvlaki Seasoning
- 1 pack Mozzarella cherry
METHOD
- In a casserole, with salted water cook pasta for 6 minutes. Drain and keep half a cup of water. Drizzle with some olive oil so they don't stick together.
- In a pan, pour olive oil and sauté onion and garlic until golden brown. Then add the cherry tomatoes, cook for another 2 minutes and season with salt and pepper. Add pesto sauce and cook for 2-3 minutes until it gets hot.
- In a pan, put the tagliatelle, the water from the pasta that you kept, the Epic Spice souvlaki seasoning, the mozzarella cherry and stir lightly. Remove from heat and serve.
Kali Orexi!
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