Summery Pasta Caprese
Light and Refreshing
Serves 4 for an appetizer
Serves 2 for entree
1/2 pound orecchiette
1 pound cherry tomatoes, halved
1/2 lb. mozzarella, preferably ciliegene (balls)
2 tablespoons basil pesto
12 basil leaves, sliced
2 tablespoons olive oil
2 teaspoons salt
1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the pasta, stir a few times, and then cook until it’s al dente.
2. Meanwhile, in a large bowl, combine the tomatoes, basil leaves, mozzarella, olive oil and a sprinkling of salt and pepper.
3. Drain the pasta and place back in the hot pot on low heat. Add the basil pesto making sure to coat the pasta. Stir to incorporate.
4. Add pasta to large bowl and toss it with the tomatoes, mozzarella and basil. Add more salt and pepper to taste.