Orecchiette with Capers

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cook the orecchiette in a saucepan with salted water.
Meanwhile, press the garlic cloves through a press, halve the cherry tomatoes, roughly chop the basil, drain the capers and cut the mozzarella into small cubes.
Stew the garlic in a large enough pan, along with the quartered tomatoes and the olive oil, over a medium heat for 5 minutes.
Now the orecchiette should be ready. Drain these and add to the pan with the tomatoes and garlic. In addition, add the basil and capers. Let everything stand on a low flame for about another five minutes, season with salt and pepper to taste.
Caution: The capers naturally add some salt to the dish, so don`t over-salt them.
Remove the pan from the heat and - to prevent large lumps of mozzarella from forming - only now stir in the mozzarella cubes and serve immediately afterwards.

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