Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g taliatelle (pappardelle), or other taliatelle
- 2 tablespoon olive oil
- 1 clove (s) garlic, chopped
- 350 g cocktail tomatoes
- 80 g rocket
- 300 g mozzarella
- salt and pepper
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Cook the pappardelle in a saucepan with salted water for 8-10 minutes, or according to the package instructions, until they are al dente.
- In the meantime, wash the cherry tomatoes and cut them in half. Then chop the mozzarella into small pieces.
- Heat the oil in a pan on medium heat and sauté the garlic for 1 minute, stirring constantly. Add the tomatoes and season with salt and pepper. Cook gently for 2-3 minutes until the tomatoes are tender.
- Drain the pasta and drain well. Then add to the pan. Add the rocket and mozzarella and heat, stirring, until the rocket leaves collapse slightly.
- Transfer portion by portion to pre-warmed plates and serve immediately with the fresh parmesan.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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