Capresestylespaghettispaghettiallacaprese Recipes

CAPRESE-STYLE SPAGHETTI (SPAGHETTI ALLA CAPRESE)

Caprese-Style Spaghetti (Spaghetti Alla Caprese) image

Make and share this Caprese-Style Spaghetti (Spaghetti Alla Caprese) recipe from Food.com.

Provided by Pineapple

Categories Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) box barilla spaghetti
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1/8 teaspoon red pepper flakes, crushed (optional)
6 plum tomatoes, chopped
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/2 cups fresh mozzarella cheese, cubed
2 -3 teaspoons fresh oregano, chopped

Steps:

BRING a large pot of water to a boil.
HEAT oil in skillet over medium heat. Add garlic and red pepper flakes; stir for 1 to 2 minutes. ADD tomatoes and seasoning; reduce heat to low. Cook for 5 minutes, stirring occasionally.
COOK pasta according to package directions; drain and return to pot.
ADD hot pasta to skillet mixture. Add cheese; stir until slightly melted. Transfer to serving platter. Garnish with oregano leaves.
Tip: Substitute shredded mozzarella cheese for buffalo mozzarella. Substitute dried oregano for fresh.

CAPRESE CHICKEN PARMESAN RECIPE BY TASTY

Caprese Chicken Parmesan Recipe by Tasty image

Here's what you need: cherry tomato, olive oil, kosher salt, freshly ground black pepper, balsamic vinegar, all-purpose flour, large eggs, bread crumbs, kosher salt, freshly ground black pepper, garlic powder, Marketside Antibiotic-Free Boneless Skinless Chicken Breasts, olive oil, fresh mozzarella cheese, balsamic vinegar, fresh basil leaf

Provided by Walmart

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 16

Ingredients

1 pt cherry tomato, quartered
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ tablespoon balsamic vinegar
½ cup all-purpose flour
2 large eggs
1 cup bread crumbs
1 ½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 Marketside Antibiotic-Free Boneless Skinless Chicken Breasts, pounded into 1/2 in thick
¼ cup olive oil
8 oz fresh mozzarella cheese, sliced into 1/4in (6 mm)
1 tablespoon balsamic vinegar
¼ cup fresh basil leaf, torn into bite size pieces

Steps:

Make the tomato salad: In a medium bowl, combine the cherry tomatoes with the olive oil, salt, pepper, and balsamic vinegar, and toss to coat.
Make the caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs, ½ teaspoon salt, the pepper, and garlic powder.
Season the chicken breasts with ½ teaspoon salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced mozzarella on top. Cover the pan and cook for 3 minutes, or until the mozzarella is melted.
Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2-3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
Transfer the chicken to a platter and top with the tomatoes. Drizzle with the balsamic vinegar and garnish with the torn basil.
Enjoy!

ALFREDO RESTAURANT'S TAGLIATELLE ALLA CAPRESE

Alfredo Restaurant's Tagliatelle alla Caprese image

Provided by Craig Claiborne

Categories dinner, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 15

Ingredients

3 quarts water
Salt to taste if desired
1 tablespoon olive oil
2 tablespoons butter
1 1/2 tablespoons finely chopped shallots
1 1/2 tablespoons finely chopped scallions
10 cherry tomatoes, stems removed, quartered, about 3/4 cup
1/4 cup vodka
1 tablespoon dried basil
1 teaspoon dried green peppercorns, coarsely ground
1 cup chicken broth
3/4 pound tagliatelle or fettucine
2 egg yolks
1/4 cup freshly grated Parmesan cheese, plus additional cheese to serve on side
2 tablespoons finely chopped parsley

Steps:

Bring 3 quarts of water to boil to cook pasta. Add salt to taste.
Heat oil and butter in skillet and add shallots and scallions. Cook briefly, stirring, until wilted. Add tomatoes and cook, stirring, about 3 minutes.
Add vodka and ignite it. Add basil, peppercorns and broth and let simmer 5 minutes.
Meanwhile, add pasta to boiling water and cook 5 minutes or longer to desired doneness. Drain.
Add pasta to sauce. Stir in egg yolks and 1/4 cup cheese, tossing pasta in sauce. Let sauce barely simmer until thickened; do not boil or the sauce might curdle. Stir in parsley and serve with additional freshly grated Parmesan.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 2185 milligrams, Sugar 5 grams, TransFat 0 grams

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