Chat with us, powered by LiveChat

Mediterranean pasta with cherry tomatoes and mini mozzarella

Prep-time Bake-time
5 min 20 min
4 people


  • 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


  1. 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.
  2. 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.
  3. 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!