Caprese Pasta takes all the deliciousness of a Caprese Salad, and kicks it up a notch for a delicious dinner.
Balsamic, basil, tomato and bocconcini. It's just a fabulous combination.
Even better, this pasta will take you 10 minutes to prepare, so you can even whip it up before work for a great lunch in a pinch!
Here's how it's done
Caprese Pasta (Serves 4)
- Spaghetti (enough for 4 people!)
- 2 cups cherry tomatoes
- 2 handfuls fresh basil
- Fresh bocconcini
- 1/2 cup olive oil
- 4 tbsp balsamic vinegar
- Salt to taste
- Pepper to taste
1) Put your pasta on to boil. While it's cooking, prepare your bocconcini (chop up) and basil by rolling it up and cutting along the width of the roll to create thin, long lengths of basil.
When your basil is chopped up, throw into a colander with your cherry tomatoes and rinse under cold water, set aside.
2) Mix together your olive oil and vinegar in a bowl and whisk with a fork. Pour sauce into a large pan on the stove and turn on heat to medium, letting the mixture heat up. (about 1-2 minutes)
When the mixture is warm, pour in your tomatoes and basil and toss in the oil-vinegar mixture. At this point, add Salt and Pepper to taste.
3) When your pasta is ready (al danté), strain and add to your pan. Toss in the veggies until the pasta is well coated in the oil-vinegar mixture and it begins to bake into the pasta.
At this point, transfer all the contents of the pan to a bowl as you'll want to work with smaller batches.
4) Separating your pasta into 4 batches (making sure to include enough basil and tomato with each batch) transfer back to the frying pan and increase heat to medium-high. The pasta will bake a bit more and be easier to toss.
Add your bocconcini to the frying pan, tossing lightly until the cheese begins to melt and get stringy. Transfer to a plate and serve immediately.
Voila! Your pasta is done! It takes 10-15 minutes and you've got a fresh and delicious meal.