Summer is the season for fresh, easy to make, one dish meals. Take a look at this pasta Caprese (named after the Caprese salad, named after Capri, the island in Italy.)
It’s as fresh as the beautiful basil from my herb garden, the bright red grape tomatoes, and the immaculate bocconcini (little mozzarella balls). It can be eaten warm or cold, as a salad.
I seasoned it with garlic infused olive oil, coarse sea salt and red pepper flakes. It’s a feast of flavors, colors and textures… and it can be eaten warm or cold as an antipasto or as a meal itself… For the Italian in my tummy… I hope you like it!
Pasta Caprese | Ingredients for 4 portions
2 cups of noodles (I used campanelle)
3 Tbs. of olive oil
1 garlic clove finely sliced
1 cup of grape or cherry tomatoes
1 cup of bocconcini
1 cup of fresh basil leaves
Coarse sea salt
Crushed red pepper flakes
Put the water for the pasta to boil. In a skillet over medium heat sauté the garlic in olive oil, until golden, 5-6 minutes. Set aside. Cook the pasta al dente and once it’s strained, let some fresh water run on top to stop cooking. Strain the pasta again and put it in a bowl with the olive oil and garlic, tomatoes, bocconcini, salt and pepper, and combine. Add the basil, combine and serve.
To print the recipe click here.
