Saturday, August 29, 2009

Pasta Caprese

So I am realizing I need some more colorful dishes to really make these pictures look as good as the food tastes, but alas, last night's fresh summer pasta came out great. This is from my head so the recipe is not an exact science- just the best of summer ingredients thrown together for a light dinner.

Pasta Caprese
6-8 small tomatoes (I used these very tasty "Flavorino" tomatoes)
8 oz. fresh mozzarella, cut into small cubes
2-3 cloves garlic, minced (optional, but I LOVE garlic)
bunch basil
olive oil
salt and pepper
Thin Pasta (use whole box if you want leftovers)




1. Chop tomatoes and place in bowl with juices. Add mozzarella, olive oil, garlic, salt and pepper. Let sit while you cook the pasta (the longer the better).
2. Cook pasta al dente.
3. Add basil to tomato mixture, stir and check seasoning.
4. Toss tomatoes with hot pasta and serve.
Note: I didn't want to murder my basil plant, so in addition to the leaves I plucked I tossed in a frozen cube of pesto I made last week.
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2 comments:

  1. JonAugust 29, 2009 at 4:24 PM

    Mmm, looks delicious! I had this exact dish on, of all places, Capri, and with fresh ingredients it's really amazing. Especially with a crusty slice of bread and some good olive oil.

    I'm making some tandoori chicken and might try to make the Indian dish you posted as a side dish, it looks really good!

    ReplyDelete
  2. AnonymousSeptember 9, 2009 at 1:14 PM

    Girl, your cooking is an inspiration! Glad to see your posts.

    ReplyDelete

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