Delicious Caprese Pasta For Two
Summer is coming to a close and with the shift comes the end of tomato season. This means we’re incorporating the delicious fruits into as many meals as possible while we can still find them at our local farmer’s market!
Looking for an easy way to cook with tomatoes before the fall? Check out this simple and delicious pasta recipe for the ultimate late summer dinner. The fresh mozzarella tastes amazing with the ripe tomatoes and basil. Pair with a bottle of Chianti (we like 2014 I Fabbri Lamole Chianti Classico for $22) and enjoy!
By Stephanie Mace
What you need:
8oz Casarecce pasta or other medium length noodle (you can also use a gluten-free pasta if needed)
2 Garlic cloves or 1 teaspoon minced garlic
2 Cups mini heirloom tomatoes, halved (cherry tomatoes also work)
1 Tablespoon olive oil
2 Cups spinach
1/2 Cup basil
1 Tablespoon pine nuts
Salt and pepper to taste
½ cup of fresh mozzarella
How To Make It:
1. Cook pasta in a large pot of boiling salted water.
2. While the pasta is cooking, toast the pine nuts in a sautée pan, 5-7 minutes until lightly browned. Set aside.
3. Heat one tablespoon of olive oil in a large skillet and add garlic. Add halved mini heirloom tomatoes.
4. Cook tomatoes on medium heat until they begin to soften. Add spinach and sauté about 3 to 5 minutes until wilted.
5. Strain the cooked pasta when al dente and toss in the tomato and spinach mixture. Add toasted pine nuts, basil, fresh mozzarella and grated pecorino cheese.
6. Stir pasta gently until basil wilts and mozzarella melts. Serve with more fresh pecorino and pesto if desired.