Best Mozzarella Tomatoes Recipes

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PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA



Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
  • Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
  • Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA



Crispy Gnocchi With Burst Tomatoes and Mozzarella image

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
1/4 cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

Steps:

  • Heat the broiler with a rack about 6 inches from the heat source.
  • In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
  • Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
  • Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL



Grilled Eggplant with Mozzarella, Tomatoes, and Basil image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 large Italian eggplants
Good-quality olive oil
1/2 pound fresh whole-milk mozzarella
3 large ripe tomatoes, red or yellow or a combination of both
1 bunch fresh basil
Balsamic vinegar
Kosher salt and freshly ground pepper

Steps:

  • Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
  • Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
  • Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA



Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Steps:

  • Prepare the barbecue (medium-high heat).
  • Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
  • Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
  • Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

PASTA WITH TOMATOES AND MOZZARELLA



Pasta with Tomatoes and Mozzarella image

Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.

Provided by Sue Li

Categories     Pasta     Tomato     Kid-Friendly     Quick & Easy     Dinner     Lunch     Mozzarella     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6 servings

Number Of Ingredients 7

1 garlic clove, halved
2 pounds tomatoes, chopped
8 ounces fresh mozzarella, cut or torn into 1/2" pieces
1/2 cup coarsely chopped fresh basil
1/2 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1 pound medium shell-shaped or other short pasta

Steps:

  • Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
  • DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

GARLIC-BASIL TOMATOES WITH MOZZARELLA



Garlic-Basil Tomatoes with Mozzarella image

This salad is the perfect showcase for your fresh garden tomatoes and basil!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 8

Number Of Ingredients 9

4 medium tomatoes, cut into 1/4-inch slices
1/4 cup plus 1 tablespoon olive or vegetable oil
3 tablespoons red wine vinegar
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/8 teaspoon salt
3 drops red pepper sauce
2 large garlic cloves, finely chopped
8 ounces fresh mozzarella cheese, sliced
Salad greens, if desired

Steps:

  • Place tomatoes in glass or plastic dish.
  • Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.
  • Layer cheese alternately with tomatoes on salad greens.

Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg

PASTA SALAD WITH TOMATOES, MOZZARELLA, AND CHICKPEAS



Pasta Salad with Tomatoes, Mozzarella, and Chickpeas image

An Italian remix on pasta salad that's sure to be the star of the party. Short, curly gemelli or fusilli noodles are perfect in this summery dish, as they leave room for other ingredients in every forkful, and the grooves hold the herbs and the zingy lemon vinaigrette in this Pasta Salad with Tomatoes, Mozzarella, and Chickpeas.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 14

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
1 pint cherry tomatoes, halved
1 pound gemelli or fusilli
1 fennel bulb, cored and chopped (1 1/2 cups)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
4 ounces salted mozzarella, cubed (3/4 cup)
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped flat-leaf parsley

Steps:

  • Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain.
  • Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
  • Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve.

PASTA WITH TOMATOES, MOZZARELLA AND BASIL



Pasta with Tomatoes, Mozzarella and Basil image

Categories     Cheese     Herb     Pasta     Tomato     Appetizer     Quick & Easy     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 6

1 1/2 pounds plum tomatoes, seeded, coarsely chopped
8 ounces fresh mozzarella cheese, cut into 1x1/2-inch strips
3 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 cup chopped fresh basil
12 ounces penne pasta

Steps:

  • Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.

GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES



Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 3 mini pizzas

Number Of Ingredients 10

6 cups fresh basil leaves
2 cups baby arugula
1 cup grated Parmesan
1/2 cup sliced almonds
2 large cloves garlic, peeled
Kosher salt
Two 8-ounce containers marinated mozzarella balls, cut in half, plus 1 cup oil from the mozzarella (supplement with olive oil if needed)
2 tablespoons olive oil, plus for brushing
1 1/2 pounds store bought pizza dough, at room temperature and divided into 3 balls
1 1/2 pounds assorted color cherry tomatoes, sliced in half

Steps:

  • Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
  • Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
  • Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.

OVEN-BAKED CHICKEN WITH FRESH MOZZARELLA & TOMATOES



Oven-Baked Chicken With Fresh Mozzarella & Tomatoes image

Vine-ripened tomatoes and fresh mozzarella cheese turn 'same-old, same-old' baked chicken into HEAVEN ON A PLATE. Serve with a crusty baguette and a fresh tossed green salad for the perfect mid-week meal.

Provided by Feast Your Eyes

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2 teaspoons italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup plain breadcrumbs
1/4 cup parmesan cheese, grated
4 (6 ounce) boneless skinless chicken breast halves
1 egg, beaten with
1 tablespoon water
1 cup diced fresh tomato (Heirloom tomatoes are a great choice.)
1 cup fresh mozzarella cheese
2 tablespoons balsamic vinegar
2 tablespoons fresh basil, roughly chopped
1 tablespoon snipped fresh flat-leaf Italian parsley

Steps:

  • Preheat oven to 400 degrees F.
  • Coat casserole dish with non-stick cooking spray; set aside.
  • Combine the first seven (7) ingredients in a shallow dish, stir to mix well.
  • Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere.
  • Place chicken in the prepared casserole dish.
  • Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese.
  • Sprinkle with basil and parsley.

Nutrition Facts : Calories 396.6, Fat 14.5, SaturatedFat 6.3, Cholesterol 183, Sodium 700.8, Carbohydrate 14.9, Fiber 1.4, Sugar 3.7, Protein 48.9

SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA



Sheet-Pan Chicken with Tomatoes and Mozzarella image

Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.

Provided by Anna Stockwell

Categories     Tomato     Vinegar     Garlic     Oregano     Chicken     Mozzarella     Onion     One-Pot Meal     Small Plates     Kid-Friendly     Back to School     Fall     Summer     Wheat/Gluten-Free     Quick & Easy     Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 11

3 pints grape tomatoes, halved
1/4 cup extra-virgin olive oil
1 tsp. white balsamic or white wine vinegar
2 garlic cloves, thinly sliced
1 Tbsp. plus 1 tsp. dried oregano
2 tsp. kosher salt, divided
4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 1 lb.)
1 tsp. freshly ground black pepper
10 oz. fresh mozzarella, thinly sliced into rounds
1/2 small red onion, thinly sliced into rounds
1/2 cup peperoncini (about 3 oz.), thinly sliced crosswise

Steps:

  • Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
  • If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
  • Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.

PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES



Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives image

Yield Makes 8 servings

Number Of Ingredients 11

6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives

Steps:

  • Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

GRILLED CHICKEN AND EGGPLANT WITH MOZZARELLA AND TOMATOES



Grilled Chicken and Eggplant with Mozzarella and Tomatoes image

As the tomato vines burst forth with the vibrant and versatile summer fruit, let them land on this plate of chicken-and-eggplant "caprese." This riff on the beloved Italian salad adds grilled chicken breast, grilled eggplant, kalamata olives, and fresh parsley but the tomatoes remain the stars. They add acidity and a burst of freshness with each bite of this satisfying salad dinner.

Provided by Sarah Carey

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken-breast halves (4 small)
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
2 medium eggplants (1 1/2 pounds total), sliced 1/2-inch-thick
1/2 cup pitted Kalamata olives, coarsely chopped
1/4 cup chopped fresh herbs, such as parsley and mint, plus more for serving
2 teaspoons white-wine vinegar
1 pound mixed tomatoes, such as cherry and heirloom, sliced
1 ball (8 ounces) fresh mozzarella, sliced
Grilled rustic bread, for serving

Steps:

  • Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil.
  • Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side. Transfer to a bowl, cover, and let stand until fully softened, 10 minutes.
  • Meanwhile, grill chicken, flipping once, until cooked through and charred in places, about 3 minutes a side. Stir together olives, remaining 1/4 cup oil, herbs, and vinegar; season to taste.
  • Arrange chicken, eggplants, tomatoes, and cheese on a platter or plates. Sprinkle with olive mixture and more herbs. Drizzle with oil and serve with grilled bread.

LAVASH PIZZA WITH TOMATOES, MOZZARELLA AND GOAT CHEESE



Lavash Pizza With Tomatoes, Mozzarella and Goat Cheese image

This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven. Assemble the pizza just before baking.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves two

Number Of Ingredients 9

1 9-by-12-inch piece of lavash
1/2 cup, tightly packed, grated or shredded fresh mozzarella (2 ounces)
2 plum tomatoes, sliced
1/4 red onion, sliced (optional)
1/2 cup crumbled goat cheese (2 ounces)
1 to 2 teaspoons fresh thyme
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Heat the oven to 375 degrees, preferably with a pizza stone in it.
  • Place the lavash on a baking sheet. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion. Arrange the goat cheese over and between the tomato slices. Sprinkle with thyme, salt and pepper. Drizzle on the olive oil.
  • Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges. Remove from the heat and serve; or allow to cool slightly, then serve. Cut with a pizza wheel or scissors.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 387 milligrams, Sugar 2 grams

PASTA WITH TOMATOES, SALAMI AND SMOKED MOZZARELLA



Pasta With Tomatoes, Salami and Smoked Mozzarella image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds assorted heirloom tomatoes (3 to 4), cored and chopped
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
12 ounces campanelle or penne pasta
2 ounces deli-sliced salami, chopped
4 ounces smoked mozzarella, diced
1/2 cup fresh basil, torn
2 tablespoons chopped fresh parsley

Steps:

  • Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
  • Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.

Nutrition Facts : Calories 570, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 35 milligrams, Sodium 490 milligrams, Carbohydrate 69 grams, Fiber 4 grams, Protein 21 grams, Sugar 9 grams

MOZZARELLA-STUFFED TOMATOES



Mozzarella-Stuffed Tomatoes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 8

6 vine-ripened tomatoes
1 cup finely grated mozzarella cheese
1/2 cup unseasoned bread crumbs
1 tablespoon flat-leaf parsley leaves, minced
2 cloves garlic, minced
1/4 teaspoon oregano
1/4 cup extra-virgin olive oil
Fine sea salt and fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.

RIGATONI WITH TOMATOES AND MOZZARELLA



Rigatoni with Tomatoes and Mozzarella image

Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 10

Coarse salt
3/4 pound rigatoni, or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
8 ounces fresh mozzarella cheese, diced

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
  • Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
  • In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
  • Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA



Stuffed Zucchini with Tomatoes and Mozzarella image

Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

Olive oil, for brushing baking sheet
2 medium zucchini
Coarse salt and ground pepper
2 plum tomatoes, halved, seeded, and diced small
1/4 teaspoon chopped fresh oregano leaves
1/4 teaspoon white vinegar
5 ounces fresh mozzarella, torn into 1-inch pieces

Steps:

  • Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
  • Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.

Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 2 g, Protein 9 g

PENNE WITH GRAPE TOMATOES AND MOZZARELLA



Penne with Grape Tomatoes and Mozzarella image

Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

12 ounces ridged or plain penne
Coarse salt and ground pepper
1 can (15 ounces) chickpeas, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 pint (8 ounces) bocconcini (small fresh mozzarella balls), halved, or 8 ounces fresh mozzarella, cubed
2 tablespoons fresh thyme leaves, plus more for garnish
2 tablespoons olive oil
1 tablespoon white-wine vinegar

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.
  • Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme.

Nutrition Facts : Calories 634 g, Fat 21 g, Fiber 6 g, Protein 29 g

CHICKEN STUFFED WITH SMOKED MOZZARELLA, ROASTED TOMATOES AND BROCCOLI RABE OVER POTATOES WITH MARSALA SAUCE



Chicken Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsala Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 13

8 Roma plum tomatoes, halved lengthwise and seeds removed
4 bunches broccoli rabe (rapini), divided into 8 sections
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons olive oil, divided plus more for coating potatoes
2 finely diced shallots, or 1 white onion, finely diced
1 (750-ml) bottle Marsala
1 cup vegetable stock
1 tablespoon freshly chopped thyme leaves
8 (6-ounce) boneless chicken breasts, skin on
8 ounces smoked mozzarella, sliced
6 to 8 white potatoes, scrubbed and cut into chunks
1/2 cup unsalted butter (1 stick)
1/2 bunch fresh chives, chopped

Steps:

  • To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. Roast the vegetables until tender, then remove and allow to cool.
  • Begin the Marsala sauce by heating 1/4 cup of the oil in a saute pan and cooking the shallots or onion gently until translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3.
  • For the stuffed chicken, preheat oven to 350 degrees F. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) Pound chicken thin and remove plastic. Lay sliced smoked mozzarella on each breast followed by broccoli rabe and roasted tomatoes. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with 2 tablespoons olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.
  • Place the potatoes on a baking sheet, season with salt and pepper, and coat with olive oil. Place in the oven and roast potatoes until they are also fork tender.
  • Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed.
  • Remove any toothpicks securing the chicken. Slice each chicken roll to reveal the stuffed interior. Place on serving plate with roasted potatoes. Spoon Marsala sauce around chicken. Garnish with chopped chives.

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