This was a classic dish! It was amazing! The sweet tangy flavors of tomatoes mixed with the cheese and Parsley make such a great blend of fun flavors and colors. Then the butter and parmesan cheese really bring the flavors together. I and my entire family enjoyed every bite of this beautiful meal.
My family love this meal because not only did it taste good , but it was also filled with amazing nutrients and Joey didn’t even care that it didn’t have any meat in it! 🙂 We are by no means a vegetarian family, but we do enjoy to use meat as a accent to the vegetables on our plates.
Start here with your shopping list:
- 3/4 Pound Garganelli Pasta
- 1 28-ounce Can Whole Tomatoes
- 1/2 Pound Fresh Mozzarella
- 4 Cloves Garlic
- 3 ounces Arugula
- 2 Navel Oranges
- 2 drops Wild Orange CPTG Essential oil
- 1 Yellow Onion
- 1 Large Bunch Parsley
- 2 Tablespoons Butter
- 2 Tablespoons Red Wine Vinegar
- 1/3 Cup Parmesan Cheese
Prep Work:
- Wash and dry fresh produce
- Heat a medium pot of water to boiling on high
- Peel and mince garlic
- Peal and small dice oinion
- Place tomatoes in a bowl and gently break apart with your hands
- Pick parsley leaves off stems, discard stems and roughly chop the leaves
- Tear mozzarella cheese into bite size pieces
- Peel Orange, cut in half, then thinly slice
Time to cook:
- Make the Sauce:
- In large, high sided pan, heat 1 tablespoon olive oil on medium until hot
- Add garlic and onion, season with salt and pepper cook staring occasionally softened and fragrant
- Add tomatoes, simmer stirring occasionally and breaking tomatoes apart with spoon. 12-14 minutes or until slightly reduced in volume.
- Season with salt and pepper
- Make Vinaigrette:
- While sauce simmers, in a bowl, combine vinegar & a pinch of parmesan cheese
- Season with salt & pepper to taste
- Slowly whisk in 2 tablespoons of olive oil until well combined
- Cook the Pasta:
- While sauce continues to simmer, Add the pasta to pot of boiling water
- cook 8-10 min. or until just shy of al dente (slightly firm to the bite)
- Reserve 1 cup of the pasta cooking water
- Thoroughly drain the pasta
- Finish the Pasta:
- Add cooked pasta and half pasta cooking water to the sauce
- Increase heat to medium-high, cook 2-3 min. or until pasta thoroughly coated
- If Sauce seems dry, gradually add more pasta cooking water to achieve desired consistency
- Turn off heat and add butter, has of parsley, and half of mozzarella cheese
- Stir until thoroughly combined
- Season with salt and pepper to taste
- transfer to servomg dish
- Make the Salad & Serve Your Dish:
- Just before serving, in large bowl, combine arugula and oranges
- Add enough vinaigrette to coat salad (you may have extra)
- Toss to combine
- season with salt and pepper to taste
- Transfer to serving dish
- Garnish the finished pasta with remaining parmesan cheese,parsley, and mozzarella
- Enjoy
