Pasta Caprese
From lexisone 15 years ago
- 20 minutes to make
- Serves 6
I got this from america's test kitchen. it is a great recipe. made 2 small changes, but you don't have to follow them if you choose not too.
Ingredients
- 1lb fusilli, rigatoni, or penne pasta shopping list
- 1/4 cup extra-virgin olive oil shopping list
- juice of 1 lemon shopping list
- 1 clove garlic minced garlic shopping list
- 1 Small shallot , minced fine shopping list
- 1.5 lbs Ripe Heirloom cherry tomatoes (if not available use ripe tomatos, cored, seeded, and cut into 1/2-inch dice) shopping list
- 12oz Fresh Marinated Mozzarella balls (if not available use 12oz fresh cut in small cubes) - see note shopping list
- 1/4 cup Chopped fresh basil shopping list
- table salt and ground black pepper shopping list
- 1 teaspoon sugar (dependent upon ripeness and quality of tomatoes) shopping list
How to make it
- Mix olive oil, lemon juice, garlic, shallots and salt and pepper. (Add sugar if the tomatoes aren't sweet, juicy and ripe)
- Marinate tomatoes in dressing
- Remove mozzarella from marinating oil and cut in half then put on plate in the freezer (trust me with this!)
- Bring water to a boil
- Heavily salt water
- Add pasta and cook until al dente
- drain well
- add pasta and mozzarella to tomatoes and toss lightly and let sit for about 5 minutes
- toss with chopped basil and season with salt and pepper to taste
- Enjoy!
- Note - I reserve the oil the mozzarella was marinating with and serve it with a crusty baguette. Excellent vegetarian meal served with a salad, or grill some chicken or shrimp skewers for a non-veggie option.
chefmeow
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" It was excellent "