- 10
- 60 mins
Ingredients
- 3 tablespoons salt
- 1 lb uncooked orecchiette (tiny disk) pasta
- 3 cups 1/2" marinated bocconcini, drained and marinating liquid reserved
- Olive oil, if necessary
- 1 lb red heirloom tomatoes, sliced
- 1 lb yellow or orange heirloom tomatoes, sliced
- 1/2 teaspoon salt
- 1/2 cup balsamic vinegar
- 3 cups basil leaves
Preparation
Step 1
1 In large stockpot, heat 3 quarts water to boiling. Add 3 tablespoons salt; return to boiling. Add pasta; cook as directed on package. Drain and cool slightly, then toss with 1 cup of the reserved marinating liquid from the bocconcini (if there is less than 1 cup marinating liquid, add enough olive oil to liquid to make 1 cup). Refrigerate to cool completely.
2 Place tomatoes on ungreased baking pan with sides, divided by color; sprinkle with 1/2 teaspoon salt. Set aside 15 minutes, then pat dry with paper towels.
3 In 1-quart saucepan, heat balsamic vinegar to a simmer over medium heat. Simmer 10 to 15 minutes or until reduced by half. Set aside to cool.
4 In 3 1/2-quart trifle dish or large glass bowl, layer as follows: Gently layer half of the pasta, then one-third of the basil leaves, then one layer of all the red tomatoes. Top the tomatoes with the bocconcini, then the rest of the pasta, another one-third of the basil, then the yellow tomatoes. Drizzle with the cooled balsamic vinegar.
5 Shred remaining basil, and sprinkle on top.
If you can find yellow cherry or grape tomatoes, consider subbing the small guys, along with their red counterparts, and skip the slicing part of the recipe altogether.
Serving Size: 1 Serving Calories660 ( Calories from Fat260), Total Fat29g (Saturated Fat17g, Trans Fat1/2g ), Cholesterol95mg Sodium880mg Total Carbohydrate66g (Dietary Fiber5g Sugars8g ), Protein35g