I actually have never “loved” Pasta Caprese. My husband always had, but I always thought it was just “ok” and not very flavorful… until now. I used the vinaigrette from ATK with some of my own changes.

If you know me you know I love Campanelle pasta so I used it instead of bowtie. I also don’t “love” fresh tomatoes so I roasted them first. It really brings out a lot more flavors. Our other two recipes call for it to be served room temp or even cold. I hate that. We served it warm and it was perfect. Lastly, I was all out of Buffalo Mozzarella cheese so I had to settle for Precious part skim/whole moisture Mozzarella.

Can Pasta Be Frozen?

You can freeze cooked pasta.

But, the pasta should have been cooked just to al dente, or firm to the taste.

If the pasta is cooked beyond al dente, it will become mushy when frozen.

Can Pasta Be Cooked In A Slow Cooker?

You can cook pasta in a slow cooker, but it can be tricky.

If you cook pasta on low-heat for hours, you are likely to end up with a soggy mess.

Instead, pasta should be cooked on high setting.

Pasta can be cooked directly in the sauce prepared in the slow cooker.

Is Pasta Good For You?

When eaten in moderation, pasta can be part of a healthy diet.

How healthy past is, depends a lot upon what sauce is served over the pasta.

Whole grain pasta is healthier choice because it is lower in calories and carbs, and higher in fiber and nutrients.

Pasta Caprese

Pasta Caprese

5 from 1 vote
Servings: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Recipe by ATK and Me

  • 1/4 Cup Olive Oil, extra virgin
  • 2-4 teaspoons Lemon Juice, fresh
  • 1 Clove Garlic , small, minced
  • Salt and Ground Black Pepper
  • 1 1/2 Pounds Tomatoes, ripe, roasted, seeded, and cut into 1/2-inch dice
  • 4 Quarts Water
  • 1 Tablespoon Salt
  • 1 Pound Pasta, campanelle
  • 12 oz Mozzarella Cheese, buffalo, or at least name brand mozzarella from the cheese section cut into 1/2-inch cubes, see note below
  • 1/4 Cup Basil, chopped fresh
  • 1 teaspoon Sugar, I just sprinkle some in

Instructions

  • Whisk oil, 2 teaspoons lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.
    1/4 Cup Olive Oil, 2-4 teaspoons Lemon Juice, 1 Clove Garlic, Salt and Ground Black Pepper
  • Add tomatoes and gently toss to combine
    1 1/2 Pounds Tomatoes
  • Set aside while you finish the rest.
  • Bring 4 quarts water to rolling boil in stockpot.
    4 Quarts Water
  • Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente.
    1 Pound Pasta, 1 Tablespoon Salt
  • Drain well.
  • Add pasta and mozzarella to tomato mixture and gently toss to combine.
    12 oz Mozzarella Cheese
  • Let stand 5 minutes.
  • Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice if needed and serve right away!
    1/4 Cup Basil, 1 teaspoon Sugar

Notes

If you are using fresh mozzarella or buffalo make sure to dry it on paper towels. If you are not then after cutting the mozz let it sit in the freezer for 10 minutes while the pasta cooks.

Nutrition

Serving: 1gCalories: 554kcalCarbohydrates: 63gProtein: 23gFat: 23gSaturated Fat: 9gCholesterol: 45mgSodium: 366mgPotassium: 480mgFiber: 4gSugar: 6gVitamin A: 1381IUVitamin C: 17mgCalcium: 315mgIron: 2mg
Author: Sweet Basil
Course: Over 500 Family Dinner Recipes Ideas

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