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Pasta Alla Caprese
Category
main
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
-
1 pound short pasta, such as Eliche Grandi or Fusilli Corti
-
3 tablespoons olive oil
- 2 cloves garlic (minced)
- 3 cups cherry tomatoes, (halved)
1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup packed fresh basil leaves, (torn)
- 8 ounces fresh mozzarella, (diced (about 1 1/4 cups))
Extra Virgin Olive Oil, for finishing such as Gran Riserva
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Drizzle with extra virgin olive oil. Serve.
Nutrition
Nutrition
- per serving
- Calories
- 471
Amount/Serving
% Daily Value
- Carbs
- 61 grams
- Protein
- 19 grams
- Fat
- 17 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 30 milligrams
- Sodium
- 638 milligrams
- Fiber
- 3 grams
- Sugar
- 4 grams
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