Olive and Mozzarella Farfalle
Olive and Mozzarella Farfalle is a vegetarian Italian main course where tender bow-tie pasta meets creamy mozzarella and salty taggiasca olives. The Thermomix TM7 cooks the farfalle evenly and emulsifies the extra virgin olive oil into a silky sauce that clings to every pasta shape. Ready in minutes, it is an ideal quick weeknight dinner with minimal washing up.
About this recipe
Olive and Mozzarella Farfalle Thermomix TM7 is the kind of quick weeknight dinner that Italian nonnas would approve of: five honest ingredients, one bowl and barely any washing up. If you have been searching for easy pasta recipes for your all-in-one kitchen machine, this one proves how well the TM7 handles a classic. The farfalle cooks directly in salted water inside the mixing bowl while the integrated scale weighs your pasta and mozzarella to the gram, so the ratio of cheese to pasta is always right. Taggiasca olives, small and gently salty rather than aggressive, bring a Ligurian character that pairs beautifully with torn mozzarella melting into warm bows of pasta. A drizzle of extra virgin olive oil, mixed through at the end, turns the mozzarella and pasta water into a light, glossy sauce that clings to every fold. Serve it straight from the bowl as a vegetarian main course for lunch or dinner, with crusty bread on the side for the oil left behind.
Preparation tips
- Tear the mozzarella by hand rather than cutting it, and add it while the farfalle is still piping hot so the residual heat melts it into a creamy coating instead of rubbery cubes.
- Pit the taggiasca olives yourself if you can, or press each one with the flat of a knife first; whole pits are unpleasant to bite and halving them releases more brine into the pasta.
- For a richer result, reserve a splash of the starchy pasta cooking water before draining and stir it through with the olive oil so the sauce emulsifies and clings to every bow-tie.
Recipe variations
- Make it lactose-free by swapping the mozzarella for a lactose-free mozzarella or a soft plant-based alternative; the taggiasca olives and extra virgin olive oil already carry most of the flavour, so the creamy character survives the substitution.
- For a summery variation, add halved cherry tomatoes and fresh basil torn over the top just before serving, and serve the farfalle lukewarm so the mozzarella holds its shape like an Italian pasta insalata.
Thermomix TM7 Benefits
- Weigh the dried farfalle directly in the mixing bowl with the TM7 scale, so the pasta-to-water ratio is always accurate. [Built-in Scale]
- The TM7 heats the salted water to a precise boil, cooking the farfalle evenly without the pot boiling over on the hob. [Precision Control]
- The Thermomix grates a firm mozzarella in seconds, giving the olive and pasta combination a fine, melting garnish. [Multi-Function]
- Thanks to hands-free mixing, the TM7 tosses the taggiasca olives and olive oil through the farfalle without breaking the delicate bows. [Hands-Free]
- With guided cooking on the TM7, this Italian pasta recipe walks you through each step, so even beginners achieve a silky result. [Guided Cooking]
Ingredients
- mozzarella cheese
- taggiasca olives
- extra virgin olive oil
- water
- fine sea salt
- dried farfalle pasta