Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives

Bon Appétit | August 2009

by Jeanne Thiel Kelley

Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives
(photo by: Andrea Chu)

Garlic chives add a mildly garlicky flavor to this simple pasta, which is loaded with little tomatoes and tiny pearls of fresh mozzarella cheese. The pea-size mozzarella can be found at Trader Joe's and well-stocked supermarkets.

Yield: Makes 4 to 6 servings
10 ounces orecchiette (little ear-shaped pasta; about 3 cups uncooked)
1 pound pea-size mozzarella or fresh mozzarella, diced
1 pound grape tomatoes or pear tomatoes in assorted colors, halved
6 tablespoons extra-virgin olive oil
3 tablespoons white balsamic vinegar
3 tablespoons minced fresh garlic chives or regular chives
2 tablespoons minced fresh oregano

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add mozzarella; stir until cheese begins to melt, about 30 seconds. Add tomatoes and all remaining ingredients; toss to blend evenly. Season to taste with salt and pepper