Friday, April 10, 2020

Caprese Italian Pasta

  • 1-lb pasta  your choice of pasta 
  • 5 large tomatoes
  • 1/2 cup olive oil
  • 1 tbsp balsamic vinegar
  • 2  medium garlic cloves minced
  • 15 sliced fresh basil leaves 
  • 8- oz fresh diced mozzarella
  • 1/2 cup Parmesan cheese
  • salt & pepper to taste optional 
  • dash of red pepper flakes optional 

  • Dice tomatoes place in colander for 10 minutes, until most of liquid has drained. Transfer to a small bowl, add in olive oil, vinegar, garlic, basil, red pepper and salt & pepper. Set aside while cooking pasta.  This will also help to season
  • Boil pasta according to the package directions. Drain well and toss with tomato mixture in a warm pot, add in mozzarella and half the Parmesan. 
  • Set aside for 5 minutes for cheeses to melt. 
  • Serve topped with extra Parmesan and a loaf of Italian bread and Red wine.

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