New Favorite · Vegetarian

Caprese Pasta…OMG!

Caprese Pasta? With smoked mozzarella? OMG…I had to try this recipe found on Iowa Girl Eats. I rarely eat wheat pasta but this was worth the splurge!

CAPRESE PASTA

Serves 2-3

8 oz. bow tie pasta (or pasta of choice)
2 Tablespoons olive oil
2 cups sungold (cherry) tomatoes, halved
salt & pepper
2 Tablespoons pesto (reference Pesto recipe or purchase)
1 cup cubed smoked mozzarella cheese (or mini mozzarella balls)
extra basil leaves for garnish

  • Prepare pesto and set aside. Cook pasta in salted, boiling water until just under al dente then drain and set aside. Place an oven rack to the very top, then preheat broiler.
  • Heat oil in a large, oven-safe skillet over medium-high heat. Add cherry tomatoes, season with salt and pepper, then toss and cook for 30 seconds.
  • Add cooked pasta and pesto then toss to combine. Sprinkle mozzarella cheese on top then place skillet under the broiler until cheese melts. Using a pot holder, remove skillet from oven then sprinkle with fresh basil leaves and fresh cracked pepper. Serve immediately.

Slightly adapted from Alexandra Cooks; and Iowa Girl Eats

New Traditions

Caprese Salad

Caprese Salad is nothing new but when made with Black Krim tomatoes from my friend, Jan, it takes on a whole new level of yumminess. On another day, I’ll try Caprese Salad with the Green Zebra tomatoes she grows!

CAPRESE SALAD

sliced fresh tomatoes
sliced buffalo mozzarella
fresh basil leaves
olive oil
balsamic vinegar
salt & pepper

  • Wash and slice the tomato(s) about 1/2 inch thick, place on a platter or plate.
  • Slice the buffalo mozzarella about 1/4 inch thick and place on top of tomato.
  • Top with a fresh basil leaf.
  • Drizzle with olive oil and balsamic vinegar; salt and pepper to taste.