Jen's Summer (Winter,Spring,Fall at the Mattson home) Pasta

1 lb. Orrichette (you can find it at Market Street)

½ cup Extra Virgin Olive Oil

1 T. Kosher Salt

1 clove garlic – minced

¼ t. red pepper flakes

Crushed black pepper

2 Mozzarella balls cut into small cubes

18-24 cherry tomatoes halved

1 c. fresh basil – julienned



Put EVOO, salt, garlic, red and black pepper in bowl and stir. Add cherry tomatoes, mozzarella balls and basil, stir. Let tomato and cheese mixture sit while pasta is cooking. Boil Pasta until ready, drain and add to tomato and cheese mixture. Mix all ingredients; wait about 5 minutes to let cheese melt a little. Enjoy!



Sometimes I add grilled chicken to the recipe for a light dinner.