Saturday, November 26, 2011

Caprese Pasta - Italian Mac n Cheese

I'm taking a break from my Thanksgiving turkey leftovers to use up some fresh tomatoes and basil from our garden and some mozzarella that's been hanging out in the fridge for a while.

The result...Caprese Pasta! I like to think of it as Italian Mac n Cheese.

Put a pot of water on to boil for the whole wheat penne. While that's heating up, lightly brown some garlic in some olive oil. Chop up some tomatoes (I used our Juliets) and toss them in and let them sizzle a while. Sprinkle a little bit of sugar in just to cut any acidity from the tomatoes, and sprinkle a little flour in to serve as a thickener. Stir occasionally and let that go while the pasta cooks. Cut some fresh basil into ribbons (chiffonade) and toss some in, reserving some for the final plate.

When the pasta is finished cooking, reserve a cup of the pasta water before draining the pasta. Then toss the drained pasta into the sauce and work it all together. Put in a little water, a little at a time, until the sauce gets to your desired thickness. Then mix in some cubed fresh mozzarella and mix that in to melt.

Plate, toss on some more fresh basil ribbons for garnish and salt and pepper to taste.


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