Yes, I know the title is hypocrisy. Caprese is supposed to be cold. But I wanted a hot dinner. And so I give you, HOT Caprese Pasta, inspired by a COLD Caprese Pasta found over at Framed.
1/4 cup olive oil
Juice from 1 lemon
1 garlic clove, minced
salt and fresh ground black pepper
4 medium sized tomatoes, diced
6 or 7 small balls of fresh mozzarella, diced
1/2 cup grated parmesan cheese, plus extra for garnish
1 lb. egg noodle pasta
5 or 6 fresh basil leaves, chopped
Combine everything but pasta and basil leaves in medium bowl. Mix to coat well. Set aside.
Cook pasta in a pot of boiling salt water until al dente, about 5 or 6 minutes. Time will vary depending on the type of pasta you use, so just watch it carefully.
Meanwhile, in a medium skillet over medium to high heat, add tomato mixture to skillet and saute down until kind of thick. The cheeses melted and created a thick tomato sauce that reminded Andy of “bruschetta”.
When pasta is done, drain and add to tomato sauce. Stir in basil leaves.
Plate while it's hot and enjoy!
This was incredibly easy, and definitely tasty. It really is versatile. It could just as well be eaten as a cold pasta, as it was intended. Enjoy!