Andrew Carmellini's Bow Tie Pasta with Tomato, Arugula, and Mozzarella

Page 306

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Reviews

Daughter, son and I enjoyed this dish tremendously. Loved that both cooked and raw tomatoes were in this. I didn’t bother to peel the cherry tomatoes since it seemed like a lot of work and I don’t mind the skins. I got my tomatoes at our local farmers market. The basil and garlic infused olive oil was amazing and added so much to the pasta sauce. I used fresh mozzarella. The argula and parmesan went great with the other ingredients. I will definitely be making this one again.

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