Caprese Pasta Recipes

HOT CAPRESE PASTA

Steps:

• In a large pot of boiling salted water cook pasta (short or long) until al dente.
• In a large frying pan on medium heat, add oil, onion, garlic, spices and tomatoes, fry until soft and lightly browned.
• Add cooked pasta, 1/2 ladle of pasta water and mozzarella, toss gently until completely combined on medium heat for 1-2 minutes until mozzarella starts to melt. Sprinkle with freshly grated Parmesan Cheese if desired. Serve immediately. Enjoy!

ONE-TRAY CAPRESE PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Take two sheets of aluminum foil (about 12x12-inch, 30x30 cm) and stack them on top of each other.
• Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
• Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
• Add all of the ingredients to one of the foil boats, then stir.
• Bake for 12 minutes.
• Allow to cool for 10 minutes.
• Eat or pack into tupperware and refrigerate 3-5 days.
• Enjoy!

ITALIAN SHRIMP CAPRESE PASTA

Steps:

• Cook pasta according to package directions; drain.
• Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
• Add shrimp.
• Saute 5-7 minutes or until shrimp turn pink. Add pasta, tomatoes, mozzarella and basil; stir until coated and heated through. Sprinkle with Parmesan cheese.

ONE-POT CAPRESE PASTA

Steps:

• Place the tomatoes, spaghetti, water, garlic, red pepper flakes, oregano and oil in a stockpot and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, until the pasta is al dente, stirring occasionally.
• Once the pasta is cooked, remove the pot from heat and stir in the basil, mozzarella and salt and pepper to taste. Serve with Parmesan if using.

CAPRESE PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil.
• While the water comes to a boil, prepare the tomatoes: Halve the tomatoes crosswise, squeeze excess juice from the tomatoes into a bowl large enough to hold the pasta once it's cooked, chop the tomatoes, and add the chopped tomatoes to their juices in the bowl.
• Peel and mince the garlic if you want to use it, and add it to the tomatoes. Pour in the olive oil to tomatoes and toss to combine.
• Remove the leaves from the basil stems, stack them up, and cut them crosswise into ribbons .
• Add three-quarters of the basil to the tomatoes; set aside the rest to use as a garnish.
• Dice the mozzarella. Add half of the mozzarella to the tomatoes (it will melt a bit with the pasta) and reserve the rest to add at the end.
• Add enough salt to the boiling water to make it taste as salty as the sea (about 1 tablespoon salt to 2 quarts of water). Seriously, you want the water seasoned enough so that the pasta gets a bit of seasoning as it cooks and brings it to the whole dish.
• When the water boils, add the pasta and cook it until it's tender to the bite. Drain and quickly add the pasta to the bowl with the tomato mixture in it. Toss well to combine everything thoroughly-the heat from the pasta will melt the cheese a bit, the pasta will absorb a bit of the tomato juices, and the tossing will help emulsify the tomato juice and olive oil into a real sauce.
• Divide the pasta between 4 to 6 servings bowls and top with the remaining mozzarella and garnish with the remaining basil.
• Serve and enjoy.

CAPRESE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water. Transfer to a large bowl. Gently stir in the tomatoes, cheese and basil., In a small bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.

EASY CAPRESE PASTA BAKE RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Bring 4 cups of water to a boil. Add noodles and boil for 5 minutes, then run under cold water to stop additional cooking.
• In a bowl, combine cooked noodles, chicken, tomatoes, basil, 1 cup chicken broth, garlic, powder, garlic salt, and shredded mozzarella cheese.
• Pour remaining 1/4 cup chicken broth in the bottom of a 9 x 13 inch pan.
• Add noodle mixture and spread evenly in pan.
• Top with sliced mozzarella cheese, covering the top as much as you can.
• Drizzle top of casserole with balsamic vinegar and olive oil.
• Bake for 30 minutes or until cheese begins to bubble and turn golden brown.