Every afternoon the boys diligently go out to the garden and pick all the red tomatoes off the vines.
Taking center stage on the kitchen counter, the cherry tomatoes are sweet and delicious. We are eating them like candy.
I've been using these tomato gems in almost everything I prepare for either lunch or dinner. One of my favorites is to use them with pasta. I usually have fresh mozzarella in my fridge so I like to make a caprese style pasta dish.
My particular recipe is very easy to prepare and now that it is the height of tomato season this dish is a must do. You can be flexible with this recipe by using the amounts you prefer for each ingredient.
This recipe is featured in Two For Tuesday.
Pasta Caprese Style
- 2 cups cherry tomatoes sliced
- Fresh chopped garlic or shallot
- 2 TBLS olive oil
- 1 cup fresh mozzarella pearls or bocconcini
- fresh basil chopped
- fresh parsley chopped
- Fresh pasta of your choice
- Prepare and cook the pasta according to the directions on the package. I like to use fresh Buitoni linguini or spaghetti. It only takes 2-3 minutes to cook but you can use any pasta you prefer.
- Saute the garlic or shallots in the olive oil for a minute and then add the tomatoes and cook for about 3 minutes, just until they break down a little. This brings out the sweetness in the tomatoes.
- In a serving bowl add the cooked pasta and then stir in the cooked tomatoes. Quickly add the fresh basil and parsley and gently stir together.
- Serve immediately and add freshly shaved Parmigiano Reggiano on top if you like.