Warm Pasta Caprese
Made with the typical Caprese salad ingredients of tomatoes, mozzarella and basil, this warm pasta Caprese is a delicious Italian summer classic!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g torchio pasta or other short pasta (14 oz ( I used maccheroni al torchio from Andalini) )
- 300 g cherry tomatoes (10 oz (washed and cut in half))
- 200 g fresh mozzarella (7oz (the best is mozzarella di Bufala))
- 5 basil leaves (washed)
- 1 garlic clove (peeled)
- 1-2 tsp oregano
- 3-4 tbsp extra virgin olive oil
- salt (for pasta and to taste)
- black pepper (to taste)
- 30 g Parmesan (1oz - grated (optional))
Instructions
- 1
Heat a little olive oil in a frying pan or skillet, add the garlic and after it starts to soften, add the tomatoes. Cook for about 10 minutes, add salt and pepper to taste and some of the oregano and fresh basil. Cook for another 5 minutes or so until the tomatoes have softened. Remove the garlic clove
- 2
While the sauce is cooking put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
- 3
When the pasta is ready, drain and add to the pan with the tomato sauce. Mix together well and then add the mozzarella cut into cubes, a little more fresh basil and another pinch of oregano. Stir and mix over a low heat until the mozzarella starts to melt.
- 4
Serve immediately with grated Parmesan as required.