Italian
Pasta alla Caprese
by Casa Pappagallo · 705K subscribers on YouTube
A simple yet flavourful pasta with fresh tomatoes, basil, and mozzarella, inspired by the classic Caprese salad. Also includes a vegan option.
- Difficulty
- easy
Ingredients
9 items- Pasta secca (tipo fusilli)
- TomatoesUse ripe tomatoes
- Mozzarella Di BufalaCan substitute with vegan mozzarella for vegan version
- Extra Virgin Olive OilFor the infused oil
- Garlic1–2 cloves, crushed
- Chili Pepper(optional) — To taste
- Dried OreganoA generous pinch
- Fresh BasilHandful of leaves
- SaltTo taste for pasta water and seasoning
Method
- Bring a pot of water to a boil. Score a cross on the tomatoes and blanch them in the boiling water for about 10–30 seconds until the skin loosens.
- Drain the tomatoes and transfer them to a bowl of ice water. Peel them.
- Cut the tomatoes into quarters and remove the seeds and watery pulp. Dice the flesh into small pieces.
- In a small pan, heat a drizzle of olive oil with crushed garlic, chili pepper, and dried oregano. Infuse over low heat, then turn off the heat.
- Cook the pasta in plenty of salted water until 2–3 minutes before the package time.
- In a bowl, dress the chopped tomatoes with the infused oil (discard the garlic if desired) and plenty of torn basil. Season with salt.
- Drain the pasta al dente and add it to the bowl with the tomatoes. Toss to combine.
- Cut the mozzarella into cubes and add it to the pasta. Gently fold.
- Serve warm or at room temperature.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
