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:

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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




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