Ingredients
Units
Scale
- 8 oz. bucatini, al dente
- 1 pint halved grape tomatoes
- 2 tablespoons olive oil, divided + more for tossing the pasta
- 3 tablespoons balsamic vinegar, divided
- 1/4 cup julienne-cut fresh basil + more for garnish
- 4 cloves garlic, thinly sliced, divided
- 2 teaspoons dried oregano
- 1/4 cup heavy cream
- 8 oz. fresh mozzarella, optional
- Kosher salt
- fresh cracked pepper
Instructions
- Cook pasta according to package directions until al dente. Toss with oil and season with salt and pepper. Set aside.
- While the pasta is cooking, combine tomatoes, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, basil, half the garlic, and large pinch of Kosher salt. Set aside to marinate for 15 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over medium low heat.
- Add the remaining garlic and oregano along with a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute.
- Add 2 tablespoons balsamic vinegar, and heavy cream and stir to combine.
- Add al dente pasta along with a couple pinches of salt and pepper. Cook for 2 minutes over medium heat, tossing frequently until it’s heated through.
- Pour marinated tomatoes over the pasta and add fresh mozzarella. Garnish with basil and enjoy!
Notes
- Salt your pasta water! Add 2-4 tablespoons of Kosher Salt to your pasta water. This is the first chance you have to season your pasta and it will add more flavor to the overall dish.
- Feel free to add veggies or canned beans for extra fiber. Leftover sliced grilled chicken breast will bulk up this pasta with extra protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 406
- Sugar: 6.4 g
- Sodium: 433.9 mg
- Fat: 10.8 g
- Saturated Fat: 2.9 g
- Carbohydrates: 50.8 g
- Fiber: 4 g
- Protein: 26.6 g
- Cholesterol: 18.7 mg
