Caprese Pasta (11.08.13)

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  • 1lb. fresh, supremely ripe tomatoes
  • 1 small clove garlic (optional)
  • 3 Tbsp. extra virgin olive oil
  • 3 sprigs fresh basil
  • 8 oz. fresh mozzarella cheese
  • 1 lb. angel hair pasta
  • Salt and Pepper, to taste

 

Bring a pot of water to a boil.

While the water comes to a boil, chop the tomatoes. Halve tomatoes, squeeze excess juice from the tomatoes into a large bowl. Chop tomatoes and add to their juices.

Mince garlic, if you like, and add to tomatoes. Add olive oil to tomatoes and toss to combine.

Remove leaves from basil stems and cut into ribbons. Add three-quarters of the basil to tomatoes. Dice the mozzarella. Add half of the mozzarella to the tomatoes (it will melt a bit with the pasta) and reserve the rest.

Add enough salt to the boiling water to make it taste as salty as the sea. Seriously, you want the water seasoned so the pasta gets a bit of seasoning as it cooks and brings it to the whole dish.

Boil pasta until tender to the bite, drain, and quickly add to the tomatoes. Toss well to combine thoroughly.

Divide into 4 to 6 servings bowls and top with remaining mozzarella and garnish with remaining basil.