Saturday, December 22, 2012

Caprese Pasta for 2

Caprese Pasta

There are just some foods that are my staples. Olive oil will forever be in my pantry after studying abroad in Rome. I also tend to have some type of Italian cheese, either parmesan or mozzarella. I tend to splurge on the real stuff because most recipes just don't taste right with out it. I always have some form of basil either dried or fresh and when possible I have tomatoes. For me, these staples are the starters to some of my favorite recipes. Today, I decided to try something new and use them in a pasta (surprise, surprise).  This simple pasta is light and delicious and takes less than 20 minutes.

Caprese Pasta recipeIngredients:
2 T julienned fresh basil
1 clove of garlic, minced
1 Roma tomato, diced
4 small mozzarella balls
a few glugs of olive oil
penne pasta
salt, pepper




Directions:
1. Boil water for pasta. Once boiling, add enough penne for two people. (I still haven't perfected this amount so guesstimate away!)
2. While pasta is cooking, put 2-3 good "glugs" of olive oil in a small saucepan. Once it starts to heat up, add the garlic. Let the garlic cook in the olive oil until you can smell it.
3. Add the diced tomatoes to the garlic and olive oil. Continue to cook these on low until your pasta is finished. Meanwhile, cut the mozzarella balls into fourths. 
4. Strain pasta after it's al dente and put into two bowls. Add the tomato/olive oil sauce over pasta. Sprinkle some salt and pepper for flavor. Evenly distribute the mozzarella and basil into the bowls and you're done!
You can always add more olive oil if the pasta is too dry for you. If you're looking for a little more spice, add some red pepper flakes.




Me at a Mozzarella factory in Italy
Me at a mozzarella factory on the Amalfi Coast summer 2012

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