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Instructions for a simple tomato and cheese pasta #vegetarian

This is a simple but delicious dish that’s quick to make and keeps you satisfied.

Ingredients:

2-3 green onion
5 cloves of garlic (or adjust to taste)
500g grape or cherry tomatoes
zest of 1 lemon
250g bocconcini pearls or soft mozzarella
3-4 tbsp olive oil
1 tbsp Italian spice blend (or 1 tsp dried basil, 1 tsp dried oregano, ½ tsp thyme, ½ tsp marjoram)
2 cups rotini (or spiral pasta of your choice)
1 tsp chili flakes (optional)
Salt and black pepper to taste

Instructions:
1. Slice the green onion.
2. Mince the garlic.
3. Slice the tomatoes in half.
4. Depending on the kind of mozzarella used, slice or tear it into small pieces.
5. Prepare the spice blend, if necessary.
6. Bring a medium pot of water to a boil.
7. While the water comes to a boil, place a large pan on medium heat, once hot, add the olive oil.
8. Once the oil is hot, add the garlic and green onion. Stir for a minute, being careful not to let the garlic burn.
9. Add the spices and lemon zest, stir well to combine.
10. Turn the heat to low and wait for the water to boil.
11. Once the water is boiling, add a generous pinch of salt, then add the pasta and stir occasionally. Cook to just before al dente
12. After adding the pasta to the boiling water, turn the heat back to medium and add the tomatoes and stir as they soften.
13. Add the chili flakes and black pepper to taste. Optionally, add some salt to absorb the moisture.
14. When the pasta is just before al dente, add it to the pan, adding a bit of pasta water to thicken the sauce.
15. Continue to stir until the pasta is to your liking. Taste and add more chili flakes or black pepper, if you want.
16. Plate the pasta and add the cheese, stir to combine.
17. Enjoy!