Tomato and Mozzarella Gratin

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

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

Ingredients

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

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 (about 12 minutes)
3
Drain and reserve
4
Meanwhile, in a processor, blend half of the tomato, parsley, basil, salt, and pepper until smooth
5
Transfer to a large bowl and reserve
6
Cut the remaining tomatoes into cubes and mix with the purée
7
Add the mozzarella cheese, olive oil, and pasta
8
Mix well
9
Brush with olive oil and sprinkle with chopped parsley
10
Cover with plastic wrap and refrigerate for about 1 hour before serving
11
Nutrition information: 340 calories per serving