Pasta Caprese

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Beat the heat this summer with a quick and easy pasta dish ready in 10 minutes or less. The great thing about this dish is that it can be served immediately over hot cooked pasta or made ahead and eaten cold as a pasta salad.

Ingredients:

• 1 1/2 pounds cherry tomatoes, halved
• 4 tablespoons DeLallo Extra Virgin Olive Oil, plus more for drizzling
• 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
• 1 teaspoons DeLallo Red Wine Vinegar
• 1/2 cup chopped fresh basil
• 1 (1-pound) package DeLallo Penne Rigate
• Salt and pepper

Directions:

Preheat oven to 400˚F.  

Arrange cherry tomatoes on a baking sheet. Drizzle with olive oil and coarse sea salt. Toss lightly.  Bake the tomatoes until they begin to burst and the skin loosens, about 8 minutes. Remove from the oven.

Mix tomatoes, mozzarella, oil and vinegar in a bowl. Season with salt and pepper. Let stand for 1 hour at room temperature. Mix in chopped basil.

Cook pasta in a large pot of boiling, salted water until al dente. Drain.  You have the option of serving this dish hot at this point, or allowing the pasta to cool and serve as a cold pasta salad. Add tomato mixture and toss gently to blend. Season with salt and pepper to serve.

Serves 4 to 6 Send to friend Printer-friendly version