Penne Caprese Food

CAPRESE CHICKEN PENNE ALFREDO

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.)
• Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat.
• Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.

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.

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.

PENNE CAPRESE

Steps:

• Mix mozzarella, tomatoes, oil and vinegar.
• Season with salt and pepper.
• Cover with a cloth and let sit at room temperature for an hour or so.
• Add basil and toss.
• Cook sausage and slice.
• Cook pasta, drain, and return to pot.
• Mix tomato mixture and cooked sausage in with pasta.