| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 cups (about 6 ounces) ditalini pasta (thimble-shaped pasta) or other small tube-shaped pastas such as elbow macaroni or pennette
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 5 plum tomatoes (about 1 pound), chopped
- 8 ounces cold fresh mozzarella, drained, cut into 1/2-inch cubes
- 8 large fresh basil leaves, coarsely chopped
Instructions
- Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain.
- Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 234 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 22 mg |
| Sodium | 182 mg |
Reviews
We are all different – diversity – we don’t like the same things – no need to be so critical and use put downs as some are, though! Not everyone will like everything. Just means our taste vary, not that other people have a problem because they like what you don’t. Peace…
I double the recipe add in boneless skinless chicken breast..( cooked in the garlic and olive oil prior to adding the tomatoes ) and finish normally. This makes a great meal…
I agree with the reviewer “spilij”. It is a bit bland for me. Some other ideas: You may as well slice a few tomatoes and mozzarella interspersed with some basil leaves and put it on a platter. Sprinkle with salt and drizzle with extra virgin olive oil and you have a beautiful presentation. And you didn’t even have to boil water. Granted it is not a meal in itself but maybe serve it with a roasted vegetable pasta and you have a nice summer meal. Or, slice up a baguette on a sharp angle and make some crostini topped with chopped tomatoes, little pearls of mozzarella and sprinkle with chopped basil or parsley and that makes a wonderful appy.
This really has become my “go-to” recipe. Very easy, and very flavorful.
LOVE it! It’s become my absolute favourite pasta recipe. And its because of this recipe that Giada has become one of my favourite chefs.
I add a dash of freshly ground black pepper to it and its yummy, each time.
Typically, I love Giada’s recipes. I saw this in her book and on the show, and wondered when I saw all the five star ratings what all the fuss was about, as it seemed bland to begin with, but I made it anyway. It was definitely too bland for my tastes. I used fresh picked basil and tomatoes from my garden and a lovely ball of mozzarella, but still, bland.
This was great! The whole family loves it! The tomatoes and mozzarella cubes make this dish come to life! I can’t wait to make it again with my mom!
@mcsaadeh_12894660
Sciué sciué may mean slowly, slowly in Arabic, but it is also Italian, specifically of the Napoletano dialect. It is an adverb that can be roughly translated into mix of “easily,” “quickly,” “stress-free,” and “low-commitment.” That’s why this recipe was named Little Thimbles Sciué Sciué, to express how stress-free and easy it is to make it.
Easy and delicious! This recipe might serve eight children, but only three or four adults. Yum!
love the recipe. simple, quick, delicious and light. just keep in mind this recipe is from a episode called “cooking for kids” and one would assume the serving size is 8 small servings for kids. For adults I would say 3 large portions and 4 regular sized portions.