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.
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
- 12 ounces mozzarella cheese buffalo, or at least name brand mozzarella from the cheese section cut into 1/2-inch cubes, see note below
- 1 pound pasta campanelle
- 1/4 cup basil chopped fresh
- 1 teaspoon sugar I just sprinkle some in
- Whisk oil, 2 teaspoons lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.
- Add tomatoes and gently toss to combine
- Set aside while you finish the rest.
- Bring 4 quarts water to rolling boil in stockpot.
- Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente.
- Drain well.
- Add pasta and mozzarella to tomato mixture and gently toss to combine.
- Let stand 5 minutes.
- Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice if needed and serve right away!