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> Fresh Summer Caprese Pasta
This quick and fresh summer dish is like having the greatest hits of the summer garden in one bite. You can make the entire dish in the time it takes your pasta to boil. If you are more into protein and avoiding carbs the caprese mixture goes great over chicken, fish, or steak.
1lb Vera Pasta penne
1 cup Fulper Farm mozzarella cheese cut into 1/4 inch cubes
1 pint grape tomatoes halved, or full sized tomatoes cut into bit sized pieces
2 cloves garlic chopped
1/2 onion chopped fine.
3 tablespoons olive oil
1 tablespoon balsamic vinegar or 1 tablespoon lemon juice
1 cup basil chopped
salt and pepper to taste
Parmesan cheese grated for garnish (optional)
Optional ingredients if you like these flavors: chili flakes, capers, kalamata olives
- Salt pasta water and bring to a boil. Your pasta water should taste “as salty as the sea,” as they would say in Italy. When water boils add pasta and cook until al dente. Follow directions on package.
- In a wide pan add olive oil and onion. Sauté until onions are translucent. Now add tomatoes and garlic. Toss/stir for 1 more minute, remove from heat.
- Note: If adding any of the optional ingredients: chili flakes, capers, kalamata olives, now would be the time to put them in the pan and sauté along with tomatoes and garlic.
- While still warm add cubed mozzarella and sprinkle with salt and pepper. Drizzle mixture with balsamic vinegar or a squeeze of lemon.
- When pasta is cooked, drain (reserving 2 tablespoons of pasta water). Toss pasta into tomato/mozzarella mixture. Add basil (reserving a small amount to garnish your individual serving bowl).
- If you have parmesan cheese available grate a small amount over your finished bowls and garnish with a bit more basil and 1 “glug” of olive oil.
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