Pasta Caprese

Pasta with homegrown tomatoes, fresh mozzarella cheese, garlic, olive oil and basil.

pasta caprese recipe

Pasta Caprese

I love caprese salad any way you want to make it. Today I did it with pasta, so good! With tomatoes from the garden this is a perfect summertime dish. What could be better than homegrown tomatoes, fresh mozzarella cheese, garlic, olive oil and basil? This works as an appetizer, side dish or even a main dish on a hot summer day. Yesterday it was lunch. I had gone to the farmers market specifically to get the ingredients to make this.

I have discovered something I never knew either when it comes to basil. I bought some a few weeks ago that had a very woody stem. I decided to put it in water to keep it fresh and then went away to the beach for a few days. When I got home I discovered my basil had actually rooted. I am keeping the water fresh and now have fresh basil growing in my kitchen. It is growing very well and I am able to pick it as I need it. Best 50 cents I ever spent.

This is a very flexible recipe, add as much or as little of something as you want. Enjoy a bite of summer!

pasta caprese recipe

Pasta Caprese
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Prep time: 
Cook time: 
Total time: 
Serves: Serves 2 - 3
 
Pasta with homegrown tomatoes, fresh mozzarella cheese, garlic, olive oil and basil.
Ingredients
  • 2 - 3 tomatoes
  • 2 garlic cloves
  • salt
  • olive oil
  • 1/2 lb. pasta
  • basil
  • 8 oz. fresh mozzarella cheese
Instructions
  1. Cook the pasta according to package directions. Drain.
  2. Blanch the tomatoes in boiling water. Remove the skins. Cut into bite size pieces. Mince garlic. Add a little olive oil to a pan and add garlic. Add tomatoes and juices. Cook for a couple of minutes.
  3. Add the pasta and tomatoes to a bowl. Add a handful of torn basil, a little salt, mozzarella cheese and toss well. Add a little more olive oil if needed.

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