Nothing is better than tomatoes fresh from the garden, unless it is this years basil. The basil from my garden this year is heavenly.
So Saturday night I went for a simple dinner. I was in the mood for fresh ingredients but I wanted a hearty meal. The solution? Turn my fresh Caprese salad into a pasta dish! Oh and it was 15 minutes from chopping to plating. How's that for quick and easy?!
Summer Caprese Pasta
2 tbsp olive oil
2 cups of grape or cherry tomatoes
2 cloves of garlic
2 hand fulls of basil
12 of the small size mozzerella, halved
12 oz pasta (whatever is in your cabinet. I had rigatoni)
Cook the pasta according to package directions. While it is cooking...
Adding the mozzerella while the pasta is still hot gives it this terrific meltiness and an almost buttery mouth feel. This recipe was a keeper. I have a feeling I will be making it a lot this summer!