Caprese Style Spaghetti Spaghetti Alla Caprese Food

FUSILLI ALLA CAPRESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

INSALATA CAPRESE

Steps:

• On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

SPAGHETTI ALLA CAPRESE

Steps:

• Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce.
• Mix the tomatoes and mozzarella in a large bowl.
• Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
• When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water.
• Mix well, and serve immediately.

CAPRESE-STYLE SPAGHETTI (SPAGHETTI ALLA CAPRESE)

Steps:

• BRING a large pot of water to a boil.
• HEAT oil in skillet over medium heat. Add garlic and red pepper flakes; stir for 1 to 2 minutes. ADD tomatoes and seasoning; reduce heat to low. Cook for 5 minutes, stirring occasionally.
• COOK pasta according to package directions; drain and return to pot.
• ADD hot pasta to skillet mixture. Add cheese; stir until slightly melted. Transfer to serving platter. Garnish with oregano leaves.
• Tip: Substitute shredded mozzarella cheese for buffalo mozzarella. Substitute dried oregano for fresh.

ONE-POT CAPRESE PASTA

Steps:

• Place the tomatoes, spaghetti, water, garlic, red pepper flakes, oregano and oil in a stockpot and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, until the pasta is al dente, stirring occasionally.
• Once the pasta is cooked, remove the pot from heat and stir in the basil, mozzarella and salt and pepper to taste. Serve with Parmesan if using.

SPAGHETTI ALLA CAPRESE

Steps:

• Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce. Mix the tomatoes and mozzarella in a large bowl. Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
• When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water. Mix well, and serve immediately.

ALFREDO RESTAURANT'S TAGLIATELLE ALLA CAPRESE

Steps:

• Bring 3 quarts of water to boil to cook pasta. Add salt to taste.
• Heat oil and butter in skillet and add shallots and scallions. Cook briefly, stirring, until wilted. Add tomatoes and cook, stirring, about 3 minutes.
• Add vodka and ignite it. Add basil, peppercorns and broth and let simmer 5 minutes.
• Meanwhile, add pasta to boiling water and cook 5 minutes or longer to desired doneness. Drain.
• Add pasta to sauce. Stir in egg yolks and 1/4 cup cheese, tossing pasta in sauce. Let sauce barely simmer until thickened; do not boil or the sauce might curdle. Stir in parsley and serve with additional freshly grated Parmesan.

CAPELLINI CAPRESE

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat.
• Add onions and garlic; cook and stir 2 minute.
• Add tomatoes; cook 5 minute or until heated through, stirring occasionally.
• Drain pasta.
• Add to tomato mixture; mix lightly.
• Sprinkle with cheese and basil.

CROSTINI ALLA CAPRESE

Steps:

• Cut bread into 1/2 inch rounds and place, in a single layer, on a baking sheet.
• In a small skillet, heat oil, over medium low heat; add garlic and saute 5 minutes to infuse the oil with garlic flavor.
• Very lightly brush bread with the garlic flavored oil.
• Toast lightly under the broiler.
• Top each crostini with a tomato slice, fresh basil leaf, and half a mozzarella ball.
• Lightly drizzle all with vinegar and sprinkle with crushed red pepper flakes, if desired.
• ALTERNATIVELY: You can skewer the ingredients on small 4-inch skewers, then drizzle with vinegar and red pepper flakes, if desired.