Tomato and Mozzarella Gravatinha

Name: Tomato and Mozzarella Gravatinha
Yield: 12
Ingredients: 500 g of gravatinha pasta; 10 small ripe tomatoes (1 kg), cut in half, seeds removed; 1/2 cup chopped fresh parsley (30 g); 1/2 cup chopped basil (40 g); 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 400 g of mozzarella cheese, cut into 1 cm cubes; 1/4 cup olive oil (80 ml); 2 tablespoons olive oil (for serving); 2 tablespoons chopped fresh parsley (for garnish)

1
500 g of gravatinha pasta
2
10 small ripe tomatoes (1 kg), cut in half, seeds removed
3
1/2 cup chopped fresh parsley (30 g)
4
1/2 cup chopped basil (40 g)
5
1 1/2 teaspoons salt
6
1/2 teaspoon black pepper
7
400 g of mozzarella cheese, cut into 1 cm cubes
8
1/4 cup olive oil (80 ml)
9
2 tablespoons olive oil (for serving)
10
2 tablespoons chopped fresh parsley (for garnish)

Ingredients

1
500 g of gravatinha pasta
2
10 small ripe tomatoes (1 kg), cut in half, seeds removed
3
1/2 cup chopped fresh parsley (30 g)
4
1/2 cup chopped basil (40 g)
5
1 1/2 teaspoons salt
6
1/2 teaspoon black pepper
7
400 g of mozzarella cheese, cut into 1 cm cubes
8
1/4 cup olive oil (80 ml)
9
2 tablespoons olive oil (for serving)
10
2 tablespoons chopped fresh parsley (for garnish)

Directions

1
In a large pot, bring 5 liters of water to a boil with 1 tablespoon of salt
2
Cook the pasta until al dente (around 12 minutes)
3
Drain and set aside
4
Meanwhile, in a blender or food processor, blend half of the tomato, parsley, basil, salt, and black pepper to obtain a puree
5
Transfer to a large bowl and set aside
6
Cut the remaining tomatoes into cubes and mix with the puree
7
Add the mozzarella cheese, olive oil, and pasta
8
Mix well
9
Drizzle with olive oil and sprinkle with parsley
10
Cover with plastic wrap and refrigerate for at least 1 hour before serving
11
Approximately 340 calories per serving