Testa di Basile: A Symphony of Italian Flavor

Name: Testa di Basile: A Symphony of Italian Flavor
Prep time: 15 min
Cook time: 30 min
Yield: 2
Ingredients: test; pasta of your choice, 200g; cherry tomatoes, 250g; basil leaves, a handful; fresh mozzarella, 150g; extra-virgin olive oil, 2 tablespoons; garlic cloves, 2; salt to taste; black pepper to taste

Prep 15 minutes | Cook 30 minutes | Intermediate | Serves 2 | Italian

Testa di Basile captures the essence of rustic Italian charm, transforming everyday ingredients into a dance of flavors and textures. This dish takes you on a journey through the sun-drenched hills of Tuscany, where simple ingredients come alive in a melody of taste.

What you have

test

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pasta of your choice, 200g
cherry tomatoes, 250g
basil leaves, a handful
fresh mozzarella, 150g
extra-virgin olive oil, 2 tablespoons
garlic cloves, 2
salt to taste
black pepper to taste

pasta of your choice, 200g

cherry tomatoes, 250g

basil leaves, a handful

fresh mozzarella, 150g

extra-virgin olive oil, 2 tablespoons

garlic cloves, 2

salt to taste

black pepper to taste

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Method

Step 1: Cook the pasta in a pot of salted boiling water until al dente, then drain and set aside.
Step 2: In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant.
Step 3: Add cherry tomatoes to the skillet, cook until they start to soften and release their juices, about 5 minutes.
Step 4: Add the cooked pasta and fresh basil leaves to the skillet, tossing to combine.
Step 5: Tear the mozzarella into bite-sized pieces and gently fold into the pasta, allowing it to melt slightly.
Step 6: Season with salt and black pepper to taste. Serve immediately, garnished with extra basil leaves.

Serving suggestion

A fresh arugula salad with lemon vinaigrette

A chilled glass of Pinot Grigio

Cook this with Savi