Mozzarella & Orecchiette Toss

By bakers_delight85

Ingredients

• 1 Tbsp. + 1/4 tsp. salt
• 1 pound orecchiette pasta
• 2 Tbsp. olive oil
• 5 cups No-cook Garden Vegetable sauce, slightly warmed in a microwave
• 8 ounces fresh mozzarella, cut into 1/2-inch cubes
• 1/2 cup sliced black olives (preferably the oil-cured kind)
• Finely chopped fresh basil or oregano (optional)

Details

Servings 4

Preparation

Step 1

Boil the Pasta: Bring a large pot of water to a boil with 1 Tbsp. of salt. Add the pasta and the olive oil and cook until the pasta is al dente. Drain, reserving 1/4 cup of the pasta cooking water.
Toss it all together: Place the orecchiette in a large serving bowl and add the warmed sauce. Toss to combine, then add the mozzarella, olives and herbs (if using), and the remaining 1/4 tsp. salt. Toss a couple of times so that the mozzarella gets a little melty (you can add a few Tbsp. of the reserved pasta cooking water to make the pasta saucier or get the cheese to melt a little more). Serve right away or at room temperature.