While caprese salad is an easy, delicious and classic dish, we think you’ll love this twist!
We’ve incorporated all of the usual ingredients – basil, mozzarella and tomatoes – but warmed it up and tossed with pasta!
Toasty, lemony breadcrumbs give a delightful crunch and added flavor, making this a wonderful side or a light dinner!
Warm Caprese Pasta:
- 12 ounces of your favorite pasta
- 1 clove garlic, peeled
- 2 slices white or whole wheat sandwich bread
- 4 tablespoons extra virgin olive oil, divided
- Zest and juice of one large lemon, kept separate
- 1 quart grape or cherry tomatoes
- Salt and pepper
- 8 ounces fresh mozzarella, torn into bite-sized pieces
- Generous handful of fresh basil leaves
Set a large pot of salted water to boil; cook the pasta al dente.
While the water is heating up place the garlic clove in a food processor and chop. Add the bread and pulse until crumbs form.
Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the bread crumbs and sauté till golden brown. Transfer to a bowl and toss with half the lemon zest.
Heat the remaining 2 tablespoons of oil in the skillet and add the tomatoes. Season with salt and pepper and sauté till slightly shriveled, about 5 minutes. Remove pan from the heat.
When the pasta is done, scoop out about ½ cup of the cooking water and drain the pasta. Return the pasta to the pot and add the tomatoes and lemon juice. Toss to coat and add the reserved pasta cooking water, a bit at a time, till the pasta is no longer dry. Transfer to a serving bowl and add the mozzarella and bread crumbs. Chop the basil, add to the bowl and toss. Garnish with reserved lemon zest and serve.
