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Little Thimbles Sciue Sciue


·        6 oz ditalini pasta - thimble-shaped pasta
·        ¼ C olive oil
·        2 tsp garlic, minced
·        5 plum tomatoes, chopped
·        8 oz cold fresh mozzarella drained, cut into ½” cubes
·        8 large fresh basil leaves, coarsely chopped


Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain.

Meanwhile, in a heavy large skillet, heat the oil over medium heat.
Add the garlic and sauté until fragrant, about 1 minute.
Add the tomatoes and sauté just until heated through, about 2 minutes.

Add the cooked pasta.

Remove the skillet from the heat.
Add the cheese and basil and toss to coat.
Season the pasta, to taste, with salt.

Spoon the pasta into small serving


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