Pasta with mozzarella and olives

Name: Pasta with mozzarella and olives - Viorela C.
Ingredients: 100 g snails Hutton; 1 piece of mozzarella; 50 g Emmental cheese; 12; 15 pitted olives; aromatic spices; 2 tablespoons of oil

Pasta/Pizza - Pasta with mozzarella and olives by Viorela C. - Recipia

Pasta with mozzarella and olives When I cook for my family, I sometimes end up with recipes that I personally don’t eat but know by heart. Pasta with mozzarella and olives falls into this category – something quick to make when everyone craves cheese and no one wants to spend too much time in the kitchen. Everything goes quickly, the ingredients are easy to find, and the result usually satisfies everyone. Quick Info Total time: 20-25 minutes Preparation time: 5 minutes Cooking time: 10-12 minutes Servings: 2 Difficulty: easy Recipe type: quick lunch, light dinner, everyday recipe Ingredients 100 g small shell pasta (Hutton) 1 piece mozzarella 50 g Emmental cheese 12-15 pitted olives 2 tablespoons oil Mediterranean spices (herb mix, salt, pepper) Preparation method 1. Boil the pasta in salted water according to the package instructions. It usually takes about 8-10 minutes, but it depends on the type of pasta used. 2. Drain the pasta and quickly rinse it under cold running water. It doesn’t need to cool completely, just stop the cooking process and prevent sticking. 3. Place the pasta in a large bowl or directly in a pan, add the 2 tablespoons of oil, and mix well. 4. Grate the Emmental cheese over the pasta while it’s still warm. 5. Put the pan on low heat and let it melt for 3-4 minutes. Stir occasionally to prevent sticking. 6. Remove the pan from heat and divide the pasta into two plates. 7. While still hot, add cubed mozzarella over the pasta. Do not put it on the heat, just over the hot pasta – it will soften slightly but not melt completely. 8. Add sliced or chopped olives over each serving. 9. Finally, sprinkle the Mediterranean spices – to taste, but noticeable. Adjust salt and pepper depending on how salty the olives are. Why I make this recipe often Because it’s quick, doesn’t require fancy ingredients, and doesn’t create a lot of dishes. The recipe is useful when I need something filling without spending too much time in the kitchen. It can be easily adjusted if some ingredients are missing. Tips and variations Tips Use short pasta, it mixes better with the cheese. Don’t leave the cheese on the heat too long to prevent sticking. If the mozzarella is too wet, you can quickly pat it dry with a paper towel before adding it to the pasta. Substitutions You can use another type of cheese if you don’t have Emmental, but it should melt well. Mozzarella can be replaced with pizza cheese, but the texture will be different. If you don’t have olives, you can omit them, but they will be missing from the final taste. Variations You can add sun-dried tomatoes or roasted peppers if you want something extra. For added flavor, you can also add a pinch of garlic powder or some chili flakes. If you want more protein, add small cubes of ham or cooked chicken breast, but that’s not the original recipe. Serving ideas Serve warm, immediately after it’s ready. You can serve it with a simple tomato salad on the side. For those who want, it also goes well with toasted bread. Frequently asked questions 1. Can I use long pasta? The recipe works with long pasta, but the texture is better with small shells or other short pasta. They mix better with the cheeses and olives. 2. What do I do if I don’t have Emmental? Use any cheese that melts easily – Gouda or Edam are good choices. Don’t use hard cheeses, they won’t melt properly. 3. How important are the Mediterranean spices? They add extra flavor, especially if the pasta and cheeses are simple. Without them, the recipe is much drier, but they are not mandatory. 4. Can I add the olives at the beginning, with the pasta on the heat? I don’t recommend it; they get too hot and change their taste. It’s better to add them at the end. 5. Can I use grated mozzarella instead of cubes? You can also use grated, but the cubes soften differently and remain more visible pieces, which slightly changes the final texture. Nutritional values Approximately, for one serving: Calories: about 450-500 kcal Protein: 18-20 g Fat: 20-24 g Carbohydrates: 46-50 g These are approximate values, depending on the type of cheese, how much oil you use, and the portion size. The olives also add some extra fats. Storage and reheating It’s best eaten immediately after it’s ready. If there are leftovers, they can be stored in the fridge for a maximum of one day in a closed container. They can be easily reheated in the microwave or on very low heat, but the cheeses become denser, and the mozzarella doesn’t have the same texture. The pasta can become slightly dry if left too long, so it’s best to make as much as you can eat right away.

Pasta with mozzarella and olives

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