Simple Summer Supper

 

 

 

In the summer, when tomatoes are ripe, I LOVE Caprese salad: sliced tomatoes,sliced mozzarella and fresh basil drizzled with vinaigrette and sprinkled with sea salt and cracked black pepper...mmmmm! I found this recipe that combines these items with pasta...double mmm!

 

Caprese Pasta (adapted from a recipe by www.alexandracooks.com)

 

1/2 pound Orechiette pasta (I'm sure shell pasta would be a good substitute)

2 Tbl. olive oil

1/2 pound cherry tomatoes (I used two types), halved

2 Tbl. basil pesto

1/2 pound ciligene (small balls) mozzarella

fresh basil

shredded Parmesan or Romano cheese

cracked black pepper

 

Cook pasta until al dente and drain.  Heat olive oil in a large skillet over high heat.  Add cherry tomatoes and cook for 30 seconds.  Add pasta and pesto.  Cook one minute, stirring to coat the pasta.  Remove from heat and stir in mozzarella balls.  Top with basil, shredded cheese and black pepper to serve.

 

This pasta goes GREAT with a chunk of crusty bread and some very cold white wine...just sayin'......