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Caprese Pasta
Which summer produce are you most excited about? I love summer fruits, including peaches, strawberries, and blueberries. But I think I’m most excited about juicy summer tomatoes, especially cherry tomatoes. We are growing some in our garden and while none are ripe yet, there are lots of little green tomatoes growing on our plants. We can never grow enough, though, so I always end up buying more at the farmer’s market. I love the variety of cherry and grape tomato colors – red, orange, yellow, and even purple. The yellow ones are my favorite.
We are still loving our weekly farm box, and I can’t wait until (hopefully) it will contain cherry tomatoes as well. So far we’ve received juicy, bright red slicing tomatoes. The kids gobble those up in no time!
Ingredients
8 ounces whole wheat elbow pasta
3 tablespoons extra virgin olive oil, divided
1 pint grape or cherry tomatoes, washed and dried well
3 cloves garlic, minced
salt and pepper
¼ cup grated Parmesan cheese
8 ounces fresh mozzarella cheese, cut into small cubes
¼ cup thinly sliced fresh basil
Directions
Cook pasta in a large pot of boiling, salted water to al dente. Reserve ½ cup of the pasta cooking water. Drain pasta; set aside.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add tomatoes and cook, stirring occasionally, until tomatoes have softened and begin to burst, about 10 minutes. Add garlic and cook for 30 seconds, stirring constantly. Reduce heat to low.
Add the cooked pasta to the skillet with the tomatoes and garlic, along with about ¼ cup of the pasta cooking water and the remaining tablespoon olive oil. Season with salt and pepper and stir to combine. Add more pasta cooking water as necessary – combined with the cooked tomatoes it will make a light tomato sauce to coat the pasta. Stir in the grated Parmesan and then the fresh mozzarella.
Remove pan from the heat and then gently stir in fresh basil. Serve.
Notes
Update ~Here~
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