Fresh Caprese Pasta with Basil and Mozzarella (Print version)
Hot pasta tossed with raw tomatoes, fresh mozzarella, and basil creates a creamy no-cook sauce in just 20 minutes.
# Ingredients:
For the pasta
01 -
12 oz (340 g) short pasta such as fusilli, penne, or cavatappi
02 -
Salt for the boiling water
For the no-cook sauce
03 -
1 1/2 lb (680 g) ripe tomatoes, diced
04 -
8 oz (225 g) fresh mozzarella, torn into bite-size pieces
05 -
1/2 cup (120 ml) extra-virgin olive oil
06 -
1 garlic clove, finely grated
07 -
1 cup fresh basil leaves, torn
08 -
1/2 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon freshly ground black pepper
10 -
1/4 cup (25 g) finely grated parmesan (optional)
# Instructions:
01 -
Cut the tomatoes into small, uneven cubes. Place them in a large serving bowl and toss with olive oil, grated garlic, salt, and pepper. Let sit at room temperature while you cook the pasta.
02 -
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package directions. Reserve 1 cup of pasta water, then drain well.
03 -
Add the hot pasta to the bowl with the tomatoes along with the torn mozzarella. Stir vigorously for 30 seconds. The heat from the pasta will slightly soften the cheese and tomatoes into a light sauce. Add splashes of reserved pasta water if needed to loosen.
04 -
Tear the basil leaves and fold them in gently. Taste and adjust salt and pepper. Serve immediately, topped with parmesan if desired.
# Good to know:
01 -
Best eaten immediately while the cheese is soft and the basil is green.
02 -
Use the best extra-virgin olive oil you have for the raw sauce.