Thursday, November 27, 2014

One-Pan Caprese Pasta

One-Pan Caprese Pasta

Serve 2

1 1/2 cups water
1 tbsp olive oil
150g farfalle (bow tie) pasta
2/3 cup cherry tomatoes, halved
A large handful of basil leaves
1 garlic cloves, minced
salt and fresh ground pepper, to taste
1/2 cups part skim shredded mozzarella cheese
balls of fresh mozzarella cheese and fresh basil leaves for garnish (optional)

1) In a stockpot, combine water, olive oil, pasta, halved tomatoes, garlic, salt (about 1/2 tsp) and pepper.

2) Cook over high heat and bring to a boil.

3) Reduce heat to a simmer and continue to cook for 11 to 12 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.

4) Stir in basil leaves, remove from heat and let stand 2 minutes.

5) Stir in shredded mozzarella cheese; stir until thoroughly combined.

6) Taste for salt and pepper; adjust accordingly.

7) Garnish with balls of fresh mozzarella cheese and fresh basil leaves. Serve immediately.

Adapted from diethood.

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