This vinaigrette is also delicious as a topping for bruschetta or pizza. And you can let it cool to room temperature and use it as a dressing on cold dishes as well as salads.
Ingredients
- 1 pound farfalle
- 6 tablespoons extra virgin olive oil, divided
- 2 shallots, peeled and finely chopped
- 4 cups cherry tomatoes
- 2 tablespoon red wine vinegar
- Coarse salt and freshly ground black pepper to taste
- 8 ounces fresh mozzarella, cut into small cubes
- 4 tablespoons fresh chives, chopped
Directions
Step 1
Cook the pasta as directed. While it’s cooking, heat a sauté pan over medium heat, and add two tablespoons of the olive oil. Add the shallots, and cook until softened, stirring frequently.
Step 2
Add in the cherry tomatoes, and cook until they blister, about 5 minutes, pressing down on them with a wooden spoon to release their juices and smash them a bit. Add the vinegar and the rest of the olive oil, and stir. Season to taste with salt and pepper, and remove from the heat.
Step 3
Drain the pasta, top with the mozzarella and the cherry tomatoes, and toss well. Garnish with the chives and serve.
Yields 4 servings