This recipe from Bree is a breath of fresh air. It's so easy and quick to throw together, yet tastes so fresh and mature! It really is the perfect weeknight meal.
A couple friends came over after our Tuesday kickboxing class and we whipped this up pretty quickly together. They both loved the freshness of the basil and tomatoes and asked for the recipe. So I sent them home with all the leftovers! Don't get me wrong, this is a good recipe, however I am not a huge tomato fan. I thought I might like this pasta anyway, since I love the other ingredients, but it was not my favorite. I just cannot eat raw tomatoes- no fault of this recipe though!
Adapted from Baked Bree
Feeds 4-6 adults
- 1/3 cup olive oil
- 2 TBSP balsamic vinegar (or red wine vinegar)
- 1 clove garlic, minced
- 2 TBSP capers
- 8 oz fresh mozzarella, in pearl-sized balls
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh flat leaf parsley, chopped
- 1 bag of your favorite "tube" like pasta- I used Pipe Rigato
- 1/4 cup reserved cooking liquid from pasta
- salt and pepper
- 1/3 cup pine nuts, toasted in pan
- Parmesan cheese
In a large bowl, combine olive oil, vinegar, garlic capers. Season with salt and pepper. Add tomatoes and mozzarella and toss. Let this mixture marinate for about 30 minutes, if possible. If you don't have time, just let it marinate while the water is boiling for the pasta.
Add basil and parsley, reserving a little for the end.
Cook the pasta in a pot of salted water, reserving 1/4 cup cooking liquid. Add pasta and reserve water to the mozzarella mixture. Toss and check for seasoning. Add salt and pepper. Sprinkle reserved herbs, Parmesan and pine nuts on top.
What a delicious looking meal! I love the cheese in there. And aren't you good to do kickboxing?!ReplyDelete
haha Thanks Brittany! :) I am so much more motivated to go to a class with friends than to the gym alone...ReplyDelete
Thought I was the only one who didn't like eating raw tomatoes. :) Maybe substitute roasted red peppers, instead? I am now obsessed with fresh mozzarella and roasted peppers.ReplyDelete
Oh, that's a good idea, Heidi! :) I might have to try that. I also like kalmata olives, although you would probably only need half a cup of those.ReplyDelete
This looks so delicious! Fresh mozzarella and basil? Yes, please.ReplyDelete
Looks good! Glad that you like it.ReplyDelete
Nicole- I'm in agreement there!ReplyDelete
Bree- Thanks very much!
This might be a dinner winner for the weekend! Looks scrumptious!ReplyDelete