Caprese Pasta

Tomato, basil, and mozzarella: one of my absolute favorite flavor combinations.  As a part of my Dietetic Internship,  I have the opportunity to take culinary classes for an entire week as a part of my rotation schedule. Today’s class was an International Cuisine course in which I was inspired by our discussion of Italian cooking today to make this delicious Caprese style pasta. It is fascinating how much history and technique goes into Italian cooking as well as many other European cuisines. Culinary school=foodie heaven. 

 Although Caprese is usually served as a salad of fresh tomatoes, mozzarella, fresh basil and a drizzle olive oil, I transformed this simple salad into a delicious main meal and added balsamic vinegar for a little extra kick of flavor. This dish is gorgeous, simple, and can be prepared in 20 minutes or less!

Caprese Pasta
Serves 4

3 cups fusilli/penne pasta
2 cups grape tomatoes, halved
10 leaves fresh basil, chopped
4 oz fresh mozzarella, cubed
2 tbsp balsamic vinegar
1 tbsp olive oil

1. Cook pasta according to package instructions
2. Heat oil over medium heat in a large saucepan and add grape tomatoes, saute for about 3-5 minutes
3. Add fresh basil, pasta, and balsamic vinegar and stir until combined.
4. Remove from heat, add mozzarella, and divide among four bowls.

Happy Monday!


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