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.