Scot and I both really enjoyed this pasta dish. Scot was especially excited while eating it. It has been a super hot summer here in Boulder. Our place is really good at staying cool until I use the oven or cook for more than 30 minutes indoors.
I love being non-AC-dependent. I also hate it. No I love it.
Anyways, this meal comes together quick! So easy. So good. So fresh. You are going to love it.
1 lb penne
1 whole clove of garlic
1 cup of vegetable stock
1 pint of halved cherry or grape tomatoes
8 ounces of fresh mozzarella (mini balls), room temperature
handful of fresh basil
Meanwhile, in a skillet, heat 1 tbsp of olive oil. Add whole garlic clove and cook until fragrant. Add vegetable stock and cook until it reduces a little and is slightly syrupy. Add cherry or grape tomatoes and cook until heated through and slightly broken down. Remove garlic clover and discard. Add in cooked/drained pasta, mix to combine.
Remove from heat and toss with chiffonade basil and fresh mozzarella.
(Servings: 4, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)