So many fabulous fresh flavors in this easy-to-make meatless Pasta Caprese! This delicious dish is perfect for weeknight dinners or to entertain guests!
This recipe has been in our family for years and years! It’s easy to make and perfect for this time of the year when your gardens are overflowing with fresh tomatoes. Enjoy the fresh flavors!
Pasta Caprese
- 1-lb pasta (just about any will work well- bow ties, penne, spira- I used Gigli Toscani)
- 5 large tomatoes
- 1/2 cup olive oil
- 1 TBSP balsamic vinegar
- 2 cloves minced garlic
- 15-20 fresh basil leaves, sliced
- 8-oz fresh mozzarella (rounds or diced)
- 1/2 cup Parmesan cheese
- salt & pepper to taste
- dash of red pepper flakes
Dice tomatoes and set in a colander for 5-10 minutes, until most of the liquid has drained out. Transfer to a small bowl and add in olive oil, vinegar, garlic, basil, red pepper flakes and salt & pepper. Let sit so that flavors meld while you prepare the pasta.
Boil pasta according to package directions. Drain and toss with tomato mixture in a warm pot. Add in mozzarella and half the Parmesan. Let sit for 5 minutes for cheeses to melt. Serve, topped with additional Parmesan.
- 1-lb pasta (just about any will work well- bow ties, penne, spira- I used Gigli Toscani)
- 5 large tomatoes
- ½ cup olive oil
- 1 TBSP balsamic vinegar
- 2 cloves minced garlic
- 15-20 fresh basil leaves, sliced
- 8-oz fresh mozzarella (rounds or diced)
- ½ cup Parmesan cheese
- salt & pepper to taste
- dash of red pepper flakes
- Dice tomatoes and set in a colander for 5-10 minutes, until most of the liquid has drained out. Transfer to a small bowl and add in olive oil, vinegar, garlic, basil, red pepper flakes and salt & pepper. Let sit so that flavors meld while you prepare the pasta.
- Boil pasta according to package directions. Drain and toss with tomato mixture in a warm pot. Add in mozzarella and half the Parmesan. Let sit for 5 minutes for cheeses to melt. Serve, topped with additional Parmesan.
