Caprese pasta: a versatile and delicious dish
This versatile Caprese Pasta recipe is perfect as a standalone meal or a side dish. It can be enjoyed warm or at room temperature, making it ideal for any occasion. With the star ingredient being peak summer tomatoes, this recipe truly celebrates their natural sweetness. The tomatoes are cooked down in plenty of olive oil and vinegar, mixed with cooked pasta, and then combined with fresh basil and mozzarella cheese pearls for a burst of flavor. SSP prepared.
Preparation time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Servings: 4 servings
Yield: 9 cups
Ingredients
- 2 tablespoons plus 1 1/2 teaspoons salt, divided
- 16 ounces of farfalle (bow-tie) pasta
- 1/2 cup extra-virgin olive oil
- 4 cups of cherry tomatoes (about 20 ounces)
- 1/2 teaspoon black pepper, plus more for serving
- 3 tablespoons red wine vinegar
- 1 (8-ounce) container of fresh mozzarella cheese pearls in water, drained
- 1 cup of fresh basil leaves, roughly torn
Method
1. Cook the pasta: In a large saucepan over medium-high heat, bring 4 quarts of water and 2 tablespoons of salt to a boil. Stir in the farfalle pasta and cook according to the package directions until it reaches al dente consistency, approximately 10 minutes. Drain the cooked pasta and transfer it to a large bowl.
2. Cook the tomatoes: While the pasta is cooking, heat the olive oil in a large nonstick skillet over medium heat. Add the cherry tomatoes, black pepper, and remaining 1 1/2 teaspoons of salt. Cook, stirring often, until the tomatoes start to burst, which should take about 3 minutes. Stir in the red wine vinegar and continue cooking, stirring occasionally, until the sauce slightly thickens and the tomatoes start to break down about 6 minutes.
3. Assemble the pasta salad: Stir the tomato mixture into the bowl with the cooked pasta, making sure to coat the pasta evenly. Add the drained mozzarella cheese pearls and torn basil leaves. If desired, sprinkle some additional black pepper on top for added flavor.
