Bucatini with Olivia’s Garden Cherry Tomatoes

Recipe by Rosemont’s Aaron Connolly.
serves 4


  • 1 package Olivia’s Basil
  • 1 pint Olivia’s Cherry Tomatoes
  • 1 package Rustichella d’Abruzzo Bucatini
  • 3 tbsp Querciavalle Extra Virgin Olive Oil
  • 1 package Maplebrook Farms Ciliegine Mozzarella
  • Valserena Parmesan Reggiano, to taste
  • Coarse Sea Salt, to taste
  • Black Pepper, to taste


  1. Prepare the Vegetables and Cheese:
    • Quarter one pint of Olivia’s cherry tomatoes.
    • Roll and finely slice 15-20 Olivia’s basil leaves.
    • Cut 1 tub of Maplebrook Farms Ciliegine Mozzarella into 1/4-1/2 inch cubes.
  2. Combine and Marinate:
    • In a large bowl, combine the mozzarella, tomatoes, and 3/4 of the basil. Season with a pinch of coarse sea salt and 1/4 teaspoon of black pepper.
    • Add 1 cup of Querciavalle olive oil to the mixture. Stir thoroughly to combine.
    • Cover the bowl and place it in the fridge for 20-30 minutes to marinate. For best flavor, it can be made hours in advance.
  3. Cook the Pasta:
    • Cook 1 package of Rustichella d’Abruzzo bucatini in a large pot of salted water to your desired firmness, about 8-12 minutes.
    • Drain the pasta, but do not rinse. Return the pasta to the warm pot.
  4. Combine Pasta and Marinated Mixture:
    • Immediately add the olive oil, tomato, and basil mixture to the pot over the pasta. Stir gently, allowing the mozzarella to soften and melt slightly.
  5. Serve:
    • Serve the pasta in shallow bowls. Garnish with the remaining basil leaves and sprinkle with Valserena Parmesan Reggiano to taste.
    • Accompany with torn pieces of fresh baguette to soak up all the flavorful oil.
    • Serve with a beautiful Italian wine of your choosing.

Enjoy your delicious meal. Manga!