Pasta alla caprese (tomato mozzarella pasta)

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Pasta alla caprese (tomato mozzarella pasta)

Pasta alla caprese (tomato mozzarella pasta)

Number of people

Fusilli (or penne rigate for example, between 80 and 100 g per person)

Mozzarella (about 70 g per person)

Tomato (1 per person)

Garlic (to be dosed according to taste)

Dried oregano (same as above)

Fresh basil (the more, the better!)

Olive oil (not too much for those on a diet)

Penne rigate for example, between 80 and 100 g per person)


Preparation: 30 min
Cooking time: 10 min
Step 1
Put a large pot of salted water on the stove.
Step 2
Prepare the sauce:
Step 3
Cut the tomatoes into small cubes and put them in a colander to remove excess juice.
Step 4
Cut the mozzarella into small cubes.
Step 5
Place tomatoes and mozzarella in a bowl and season with salt, oil and oregano.
Step 6
Add the chopped or chopped basil, chopped garlic (or crushed to taste).
Step 7
During this time the water will have reached boiling point. Cook your pasta only when you are ready to serve it because it loses all its charm if it is heated.
Step 8
Pay close attention to the degree of cooking of your pasta: it must be al dente... and in no case softened.
Step 9
After draining, you can either pour them directly into the bowl with the mozzarella tomatoes or shower them in cold water beforehand, depending on whether you want the mozzarella to melt or remain whole.
Step 10
Stir and serve immediately to enjoy the half-warm, half-cold side.
Author's note
This dish is ideal for summer, as it can also be served cold as a pasta salad. In this case, the pasta must be cooled perfectly before putting it in the sauce so that the mozzarella pieces remain whole. But personally I prefer to pour the pasta while it is still warm because the flavours come out better and the mozzarella melts slightly.

I add my grain of salt

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