Pasta Caprese Pasta With Tomatoes Mozzarella Fresh Basil Food

PASTA CAPRESE

Steps:

• Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
• Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

PASTA CAPRESE (PASTA WITH TOMATOES, MOZZARELLA & FRESH BASIL

Steps:

• Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
• Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.

CAPRESE PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil.
• While the water comes to a boil, prepare the tomatoes: Halve the tomatoes crosswise, squeeze excess juice from the tomatoes into a bowl large enough to hold the pasta once it's cooked, chop the tomatoes, and add the chopped tomatoes to their juices in the bowl.
• Peel and mince the garlic if you want to use it, and add it to the tomatoes. Pour in the olive oil to tomatoes and toss to combine.
• Remove the leaves from the basil stems, stack them up, and cut them crosswise into ribbons .
• Add three-quarters of the basil to the tomatoes; set aside the rest to use as a garnish.
• Dice the mozzarella. Add half of the mozzarella to the tomatoes (it will melt a bit with the pasta) and reserve the rest to add at the end.
• Add enough salt to the boiling water to make it taste as salty as the sea (about 1 tablespoon salt to 2 quarts of water). Seriously, you want the water seasoned enough so that the pasta gets a bit of seasoning as it cooks and brings it to the whole dish.
• When the water boils, add the pasta and cook it until it's tender to the bite. Drain and quickly add the pasta to the bowl with the tomato mixture in it. Toss well to combine everything thoroughly-the heat from the pasta will melt the cheese a bit, the pasta will absorb a bit of the tomato juices, and the tossing will help emulsify the tomato juice and olive oil into a real sauce.
• Divide the pasta between 4 to 6 servings bowls and top with the remaining mozzarella and garnish with the remaining basil.
• Serve and enjoy.

PASTA CAPRESE

Steps:

• In a large bowl, combine oil, vinegar, garlic, basil, salt, red pepper and black pepper; add tomatoes and mozzarella and toss until well coated; let mixture marinate at room temperature at least 30 minutes.
• Cook pasta per package directions; drain; place in a large bowl and add the tomato mixture; toss until well combined, allowing the cheese to melt slightly.
• Serve warm.

QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA

Steps:

• Bring 4 quarts water to boil in large pot.
• Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
• Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

VERY EASY TOMATO BASIL MOZZARELLA PASTA

Steps:

• Start to boil water and while doing so cut up 4-5 cups of tomatoes into 1/2 inch cubes.
• Cut finely 3/4 cup of basil and 1/4 cup of parsley.
• Take tomatoes basil parsley and 4 cups of mozzarella and put in a large bowl, add desired amount of salt and pepper, pour in olive oil until the mixture is submerged and can marinate.
• By now the water should be boiled, so cook the 1lb of pasta while the mixture marinates.
• Drain pasta, put back in the pot, add the tomato basil mozzarella etc mixture, mix it around and let it sit so the cheese melts -- serve.
• Easy!