Tuesday, July 3, 2018
This easy Caprese Pasta takes full advantage of summer's ripe tomatoes and sweet basil. Add fresh mozzarella for a beautiful, simple meal.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 621 kcal
1 pound grape tomatoes
1/4 cup olive oil extra virgin
1 teaspoon balsamic vinegar
2 cloves garlic sliced very thin
Salt and freshly ground black pepper
1 pinch cayenne pepper optional
1 pound penne or ziti
8 ounces fresh mozzarella cut into small cubes
15 fresh basil leaves finely shredded, plus more sprigs
Preheat oven to 375 degrees. Place grape tomatoes on a baking sheet lined with parchment paper. Bake until tomatoes are blistered, about 15 minutes.
Meanwhile, in a medium bowl, combine the tomatoes, olive oil, vinegar, and garlic. Season to taste with salt, pepper, and cayenne pepper (if using). Toss until evenly coated and let marinate at room temperature.
While the tomatoes roast, bring 4 quarts of water and 1 tablespoon salt to a boil. Add the pasta and cook until the pasta is al dente, about 10 to 12 minutes.
Drain the pasta but do not rinse. Add the tomato mixture and toss together. Add the mozzarella and the finely shredded basil, and toss. Season to taste with salt and pepper. Garnish with the basil sprigs and serve.
Use firm garlic cloves that do not show any signs of green sprouts. The sprouts will impart a sharp flavor if included in this dish.