- 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
- 2 teaspoons dried oregano
- 1/4 cup heavy cream
- 8 oz. fresh mozzarella, optional
- Kosher salt
- fresh cracked pepper
- Cook pasta according to package directions until al dente. Drizzle 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, 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 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!
Salt your pasta water generously. Salting the water that the pasta cooks in is the first chance you have to add flavor to the pasta. Add 2-4 tablespoons of Kosher salt (or more!) to the pot of boiling water before you add the pasta. Then cook pasta according to package directions. You will be amazed at how much more flavorful your entire dish is when you've salted your pasta water!
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian
Keywords: summer, quick, weeknight dinner, vegetarian meal