Wednesday: Little Thimbles
This is a dish from Giada de Laurentis (Food Network) We loved it. It means Improvisation.
1 ½ c Ditalini or other small tube shaped pasta such as elbow or pennette
2 T olive oil
3 minced garlic cloves
5 plum tomatoes (1 pound) cored and chopped
8-ounce fresh mozzarella, cut into ½ inch cubes (I just shredded regular mozzarella)
8 large fresh basil leaves, coarsely chopped
Bring water and salt to a boil. Add pasta and cook, stirring often to prevent the pasta from sticking together, for about 8 minutes. In a large skillet, heat oil over medium heat. Add garlic and sauté until fragrant, about 1 min. Add the tomatoes and sauté just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil and toss to coat. Season the pasta to taste with salt. Serve immediatlely.