(Most of them are ripe now, and the others are going to be soon.) |
Insalata Caprese is a simple Italian salad comprising tomatoes, basil, mozzarella, and dressed with olive oil (sometimes balsamic vinegar, salt and/or black pepper). While a Caprese salad is brilliant on its own, the combination of flavours are fantastic used in many different ways. Tonight, I combined Caprese with pasta (I love pasta; I've mentioned it before, I'm sure). I decided to prepare it in two ways; similar ingredients but surprisingly unique results.
Caprese Pasta Salad
- 200g Penne Pasta
- 1/2 C. Fresh Basil Leaves (chiffonade)
- 2 Tbsp. Basil Pesto (with olive oil)
- 2 Tbsp. Tapenade (with olive oil)
- 1 Tsp. Balsamic Vinegar
- 1 C. Cherry Tomatoes (halved)
- 3 oz. Mozzarella (cubed)
- Boil pasta in salted water until al dente.
- Toss other ingredients together, then add pasta and coat well.
- Can be served warm or cold (or with a light sprinkling of parmesan).
The pasta salad is light and refreshing, and the tapenade gives it a unique flavour. For something more comforting and hearty, here's the pasta bake!
Caprese Pasta Bake
- 200g Penne Pasta
- 1/2 C. Fresh Basil Leaves (chiffonade)
- 1/2 C. Marinara
- 3-5oz. Mozzarella (half cubed, half grated for topping)
- 1 Tbsp. Balsamic Vinegar
- Olive Oil (for coating dish)
- Boil pasta in lightly salted water until al dente.
- Grease 8 x 8 baking dish with olive oil.
- Toss other ingredients (except grated mozzarella) with pasta and add to dish. Top with the grated mozzarella.
- Bake at 375ºF for 20 minutes or until the cheese is melted and the top is nicely browned.
- Serve immediately!
LOVE.
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