Calamarata Heirloom Pasta
A fresh burst of summer in every bite. This Calamarata pasta brings the juicy sweetness of heirloom tomatoes together with creamy mozzarella, fragrant pesto, and silky olive oil. It’s light, colorful, and absolutely packed with flavor — the perfect warm-weather dish that feels like a breeze to make.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–25 minutes
- Yield: 2–3 1x
Ingredients
1/2 lb calamarata pasta
2 medium heirloom tomatoes
1 garlic clove
2 tbsp extra virgin olive oil
1 tsp white wine vinegar
2 pints heirloom cherry tomatoes, halved
1/2 cup microbasil or torn basil leaves
2 tbsp pesto
8 oz mozzarella di bufala
Salt to taste
Instructions
Cook the pasta: Boil calamarata until al dente in salted water. Drain and let cool slightly.
Make a quick sauce: In a blender, combine the large heirloom tomatoes, garlic, olive oil, vinegar, and a pinch of salt. Blend until smooth.
Toss together: In a large bowl, mix the cooked pasta with the tomato sauce, halved cherry tomatoes, basil, and pesto.
Add mozzarella: Tear the mozzarella di bufala into chunks and fold gently into the pasta.
Serve fresh: Plate it up and drizzle with a touch more olive oil, if desired. Best enjoyed slightly warm or at room temperature.
Notes
This dish is fresh, vibrant, and bursting with seasonal goodness — a no-fuss pasta that delivers serious flavor and rustic charm.
Nutrition
- Calories: 520 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 28g
- Carbohydrates: 50g
- Fiber: ~5g
- Protein: 18g
Find it online: https://minikitchenmagic.com/calamarata-heirloom-pasta/