Caprese Pasta
Caprese Pasta
No time to cook? No problem. Boil the pasta and by time it takes you to shower this could be ready. If you have time to pour wine, you have time to make this. While this is a very simple dish most Italian gardeners can make with ingredients from their garden for lunch, Lidia Bastianich makes a version of it, however, I do not like raw garlic, so adjust this recipe to your own tastes, but the simplicity is perfection.
INGREDIENTS
- 1/2 teaspoon sea salt for the dressing
- 1 teaspoon sea salt to boil the pasta
- 1 pint and/or cup of grape tomatoes (cut in half or quarters depending on size)
- 1/2 pound mezzanine rigatoni or spinach fettuccine
- 1/2 cup fresh basil leaves (chopped)
- 1/2 cup extra virgin olive oil
- 1/2 pound fresh mozzarella cut into small cubes OR mozzarella pearls
- 1/2 cup freshly grated Grana Padana cheese
- RESERVE some of the water used for boiling the pasta if the sauce needs it. (about 1/4 to half cup, 3 ounces approximately).
METHOD:
- Boil pasta with 1 teaspoon of kosher or sea salt
- In a large metal or glass bowl add cut tomatoes and sprinkle with 1/2 teaspoon of salt and allow to sit without draining tomato juices
- Before you pull the pasta after it has cooked, add the mozzarella and basil.
- Drain the pasta well but keep the cooking water.
- Pour in the olive oil, toss or use wooden spoon to coat well.
- Add pasta to the bowl
- Add grated cheese, toss or gently use wooden spoon to mix
- Serve immediately,
