Ingredients:

12 oz Dumplings
1/4 cup extra virgin olive oil
4 each garlic cloves, minced
1 tsp dry Italian seasoning
12 oz cherry tomatoes, halved
1 tsp salt
1/2 tsp freshly ground black pepper
8 oz Mini bocconcini cheese balls
1/2 cup fresh basil leaves, for garnish

Cooking Directions:

  1. Cook noodles according to package directions. Reserve 1/4 cup cooking liquid; drain noodles.
  2. Into large skillet set over medium heat, add oil. Add garlic and Italian seasoning; cook, stirring, for 30 to 60 seconds or until garlic is fragrant and starting to soften. Stir in tomatoes, salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes or until heated through and just starting to soften. Stir in noodles and reserved cooking liquid until combined.
  3. Remove from heat. Stir in bocconcini and half the basil.
  4. Divide noodles among 4 bowls. Garnish with remaining basil.
  5. Tips: Serve pasta with a drizzle of balsamic glaze if desired. Substitute mini bocconcini with cubed fresh mozzarella if preferred.