Warm Pasta Caprese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
659 kcal
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Course
Main Course
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Cuisine
Italian
Warm Pasta Caprese
Description
This recipe for Warm Pasta Caprese uses torchio or similar short pasta cooked al dente and combined with a simple sauce made from olive oil, garlic, and halved cherry tomatoes simmered until soft. Fresh basil and oregano add their herbal aroma and flavor, while salt and pepper season the sauce. After cooking, the pasta is stirred into the tomato sauce, then fresh mozzarella cut into cubes is added and gently melted to produce creamy pockets throughout the dish.
The cooked pasta has a tender yet firm bite, the sauce maintains a fresh tomato brightness with mellowed garlic notes, and the mozzarella adds a creamy richness contrasting with the acidity of the tomatoes. Grated Parmesan is optional for an extra savory touch. This dish can be served immediately to preserve the texture of the melting cheese and fresh herbs.
The recipe suggests using fresh mozzarella like mozzarella di Bufala for best results, and ripe cherry tomatoes with skins intact are preferred for natural sweetness and texture. Variations in pasta shape are possible, as are different fresh herbs to taste.
Ingredients
- 400 g torchio pasta 14 oz ( I used maccheroni al torchio from Andalini, or other short pasta
- 300 g cherry tomato 10 oz (washed and cut in half
- 200 g fresh mozzarella 7oz (the best is mozzarella di Bufala)
- 5 basil washed, leaves
- 1 garlic peeled, clove
- 1-2 teaspoon oregano
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
- 30 g parmesan 1oz - grated (optional)
Instructions
Make the sauce
- Heat a little olive oil in a frying pan or skillet, add the garlic and after it starts to soften, add the tomatoes. Cook for about 10 minutes, add salt and pepper to taste and some of the oregano and fresh basil. Cook for another 5 minutes or so until the tomatoes have softened. Remove the garlic clove
Cook the pasta
- While the sauce is cooking put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
Finish the dish
- When the pasta is ready, drain and add to the pan with the tomato sauce. Mix together well and then add the mozzarella cut into cubes, a little more fresh basil and another pinch of oregano. Stir and mix over a low heat until the mozzarella starts to melt.
- Serve immediately with grated Parmesan as required.
Notes
- You can use other short pasta or even spaghetti if desired, but torchio works well to hold the sauce.
- The best mozzarella is fresh and soft but should not be too watery to avoid diluting the sauce.
- Use ripe cherry tomatoes with skins on for natural sweetness, though peeled and chopped San Marzano tomatoes are an option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 80g | 27% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 45mg | 15% |
| Sodium | 448mg | 19% |
| Potassium | 442mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 798IU | 16% |
| Vitamin C | 17mg | 19% |
| Calcium | 381mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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