Summer Creste di Gallo
By @kellysalwayscooking
Adapted from Lidia Bastianich
Serves 4
Ingredients:
Instructions:
In a large bowl, combine the cherry tomatoes, olive oil, 1 tsp salt, garlic cloves, and red pepper flakes. Stir, and then allow the mixture to sit at room temperature for 30 minutes, stirring occasionally. At the end of the 30 minutes, remove the garlic cloves, add the basil, and stir again.
In the meantime, bring a large pot of water to a boil. Salt the water and then add the pasta, and cook to al dente, 5 minutes for creste di gallo. Drain, then add to the bowl with the tomato mixture. Stir to combine, then taste and adjust seasoning as desired. Finally, add the mozzarella and stir gently to combine.
Adapted from Lidia Bastianich
Serves 4
Ingredients:
- 1 lb fresh cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- 1 tsp salt, plus more for the pasta water
- 4 cloves of garlic, smashed to remove skin
- 1/4 tsp red pepper flakes
- 10 basil leaves, torn
- 1 6-8 oz ball of fresh mozzarella, torn or cut into bite-sized pieces
- 1 lb creste di gallo
Instructions:
In a large bowl, combine the cherry tomatoes, olive oil, 1 tsp salt, garlic cloves, and red pepper flakes. Stir, and then allow the mixture to sit at room temperature for 30 minutes, stirring occasionally. At the end of the 30 minutes, remove the garlic cloves, add the basil, and stir again.
In the meantime, bring a large pot of water to a boil. Salt the water and then add the pasta, and cook to al dente, 5 minutes for creste di gallo. Drain, then add to the bowl with the tomato mixture. Stir to combine, then taste and adjust seasoning as desired. Finally, add the mozzarella and stir gently to combine.