Even though the blog and magazine world has jumped into fall with both feet, it still fells like summer around here. In that spirit, I made a caprese pasta recipe that fits this Indian Summer perfectly.
I was inspired by a caprese salad- tomatoes, mozzarella cheese, and basil.
Caprese Pasta Recipe:
Cook desired pasta in a pot. I used a tri-color variety from Trader Joe's to give it a bit more color.
In a stockpot, pour in way too much olive oil (ok, maybe 4 tablespoons). Heat oil over medium heat.
Add 2-6 cloves garlic. Once the garlic is toasty olden brown you can either fish it out (the oil will now be all garlic-y and delicious), or leave it in.
Now add 1 pound cherry tomatoes to the oil and put the lid on!
10 minutes later and the tomatoes will have burst, perfect.
Drain your pasta and add to the pot.
Now add mozzarella balls, a glug (2 tablespoons) of balsamic vinegar, salt and pepper to taste, and a bit of basil if you have it. I didn't have any basil so I added a teaspoon of pesto from the fridge, perfect.
Mix it all together...
And you are done!
Now you have a pasta that has all the flavor of a summer tomato salad but with the heartiness of roasted tomatoes and pasta.
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