Pasta Caprese (Pasta With Tomatoes, Mozzarella & Fresh Basil

Submitted by swissms

"For best results, use the freshest ingredients available. This recipe calls for less oil for a healthier pasta dish. Sometimes I drizzle lightly with balsamic vinager. Bon Appetit, May 1997"

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 1⁄2 lbs plum tomatoes, seeded, coarsely chopped
• 8 ounces fresh mozzarella cheese, cut into 1x1/2-inch strips
• 3 tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1⁄2 cup chopped fresh basil
• 12 ounces penne pasta
• salt, to taste
• ground black pepper, to taste

directions

1. Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
3. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.

Reviews

[Shuzbud]

This recipe incorporates all my favourite flavours so I loved it! I used baby plum tomatoes and light mozzarella. Beautiful summer meal- thanks for sharing it!

 

[grammasharebear]

Oh my gosh!! I used to make this dish years and years ago and loved it! I forgot all about it until I saw your recipe. Thanks, can't wait to make it again!

 

[stinkin rose]

Wow! We loved this recipe. Used garden tomatoes ... what a difference. I also used balsamic vinegar in place of the red wine vinegar. Great flavor!

 

[Karens Krazy Kitchen]

Excellent recipe! I was luckey enough to have fresh garden tomatoes and the taste was out of this world. Thx. for sharing.