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  • All Year
  • 40 min
  • Serves 6

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Basil Olive Oil

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Oregano White Balsamic Vinegar

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Sicilian Sea Salt

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Tomato, Zucchini and Smoked Mozzarella Pasta

This dish combines grilled zucchini- marinated in Basil Olive Oil and Oregano Balsamic with fresh cherry tomatoes, smoked mozzarella and your favorite handmade, organic Sfoglini pasta. Perfect for a crowd or even a quiet summer evening.

Ingredients

  • 4 zucchini, sliced ¼-inch thick
  • 2 T SOOC Basil Infused Olive Oil ( + ¼ C for the pasta)
  • 2 T SOOC Oregano White Balsamic Vinegar ( + 3 T for the pasta)
  • SOOC Sicilian Sea Salt, to taste
  • 1 pt cherry tomatoes, halved
  • 2 balls smoked mozzarella, diced
  • 1 (16 oz) bag Sfoglini pasta: shells or trumpets
  • fresh parsley, chopped

Directions

  • 1. Marinate the zucchini with the 2 T Basil Olive Oil, 2 T Oregano Balsamic & Sicilian Sea Salt. Meanwhile, heat the grill. Once the grill is ready, grill the zucchini on both sides until cooked. Remove & allow to cool; cut the zucchini into a large dice & put into a large bowl.
  • 2. Heat a pot of boiling water & season well with salt. Add the pasta & cook until al dente.
  • 3. Add the tomatoes, smoked mozzarella, 3 T Oregano Balsamic & ¼ C Basil Olive Oil to the bowl with the zucchini.
  • 4. When the pasta is done, strain it into the bowl with the vegetables; add 2 T of pasta water. Toss everything together & finish with fresh chopped parsley. Serve warm or at room temperature.

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Tomato, Zucchini and Smoked Mozzarella Pasta

  • All Year
  • 40 min
  • Serves 6

This dish combines grilled zucchini- marinated in Basil Olive Oil and Oregano Balsamic with fresh cherry tomatoes, smoked mozzarella and your favorite handmade, organic Sfoglini pasta. Perfect for a crowd or even a quiet summer evening.

Ingredients

  • 4 zucchini, sliced ¼-inch thick
  • 2 T SOOC Basil Infused Olive Oil ( + ¼ C for the pasta)
  • 2 T SOOC Oregano White Balsamic Vinegar ( + 3 T for the pasta)
  • SOOC Sicilian Sea Salt, to taste
  • 1 pt cherry tomatoes, halved
  • 2 balls smoked mozzarella, diced
  • 1 (16 oz) bag Sfoglini pasta: shells or trumpets
  • fresh parsley, chopped

Directions

  • 1. Marinate the zucchini with the 2 T Basil Olive Oil, 2 T Oregano Balsamic & Sicilian Sea Salt. Meanwhile, heat the grill. Once the grill is ready, grill the zucchini on both sides until cooked. Remove & allow to cool; cut the zucchini into a large dice & put into a large bowl.
  • 2. Heat a pot of boiling water & season well with salt. Add the pasta & cook until al dente.
  • 3. Add the tomatoes, smoked mozzarella, 3 T Oregano Balsamic & ¼ C Basil Olive Oil to the bowl with the zucchini.
  • 4. When the pasta is done, strain it into the bowl with the vegetables; add 2 T of pasta water. Toss everything together & finish with fresh chopped parsley. Serve warm or at room temperature.