ONE-POT CAPRESE PASTA
This dish tastes just like your favorite summer salad, only heartier. If you haven't tried a one-pot pasta yet, do: It's a great timesaving trick. Place all the ingredients in the pot together, add enough water and simmer. The noodles and sauce cook together, which means this dinner is ready in just 15 minutes. Stirring in the fresh mozzarella after the pasta has finished cooking creates an almost instant cream sauce, coating each noodle with a hint of cheese.
Provided by Food Network
Categories main-dish
Time 25m
Yield 5 servings
Number Of Ingredients 11
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.
FUSILLI ALLA CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
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.
Nutrition Facts : Calories 301 kcal, Carbohydrate 27 g, Cholesterol 30 mg, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, Sodium 341 mg, Sugar 3 g, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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!
Nutrition Facts : Calories 221 kcal, Carbohydrate 25 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 149 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN CAPRESE PASTA RECIPE
This dish is a great way to use up a bumper crop of tomatoes and herbs. Tender fresh linguine works well with the pesto, but you can use dried pasta as well. A hot pasta dish does not always have to be loaded down with sausage, cheese, and a heavy sauce. Lighten it up and try this quick and easy Chicken Caprese Pasta, which is lightly flavored with a bright pesto made from fresh basil, parsley, and chives. When making any type of pasta dish, however, one simple trick will take the dish from good to great. The key to making great tasting pasta is in the cooking water. Add about 2 tablespoons of kosher salt to a large stockpot of boiling water. When the pasta is cooked, reserve a cup or two of cooking water (the exact amount is usually specified in the recipe) before draining the pasta. When combined with the other recipe ingredients, the salty, starchy liquid seasons your homemade sauce, gives it a silky texture and helps it cling to the noodles. Don't rinse the pasta or you will wash away more of the good starch. Follow recipe directions and add the pasta water a little at a time, stirring until the sauce is rich and smooth.
Provided by Southern Living Test Kitchen
Categories Pasta
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions in a large Dutch oven, adding salt once water comes to a boil. Drain pasta, reserving 1 1/2 cups cooking water.
- Wipe Dutch oven clean, and add olive oil. Heat oil over medium-high. Add tomatoes to hot oil, and cook, stirring often, until slightly softened, about 2 minutes. Add shallot, and cook, stirring often, until softened, about 2 minutes. Stir in garlic; cook, stirring constantly, 1 minute.
- Add chicken, pasta, Fresh Herb Pesto, and 1/2 cup of reserved cooking water to tomato mixture, stirring to combine. Gradually stir in remaining cooking water, 1/4 cup at a time, until desired consistency is reached.
- Transfer to a serving platter, and sprinkle with basil and mozzarella. Serve immediately.
More about "hot caprese pasta recipes"
ONE POT CAPRESE PASTA - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 20 minsCategory DinnerCalories 320 per serving
- Heat the olive oil over medium high heat. Add the tomatoes, garlic, red pepper flakes, and oregano. Cook for 3-5 minutes until fragrant. Add the pasta, vegetable broth, and basil.
- Bring to a boil and then turn down to a simmer. Cook for 10-12 minutes until the pasta is tender and all (or most) or the liquid is absorbed. I recommend stirring it with thongs throughout to make sure nothing sticks.
- Season with salt and pepper. Toss with mozzarella and drizzle balsamic on top to serve. You can also top with some extra fresh basil.
CAPRESE PASTA - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (8)Total Time 15 minsCategory Dinner, Side DishCalories 368 per serving
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain.
- Meanwhile, in a heavy large skillet, heat the olive oil over medium heat. Add the garlic and Italian seasoning and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt and pepper. Serve.
ONE-POT CAPRESE PASTA DINNER RECIPE | EASY PASTA RECIPES
From diethood.com
4.5/5 (4)Total Time 25 minsCategory DinnerCalories 382 per serving
- Reduce heat to a simmer and continue to cook for 11 to 12 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
CAPRESE PASTA SALAD RECIPE WITH BALSAMIC DRESSING
From tastyoven.com
5/5 (4)Total Time 15 minsCategory Appetizer, Salad, Side DishCalories 270 per serving
- Slice the tomatoes in halve and saute for 5 minutes, until soft (skip this step if you prefer uncooked tomatoes)
- When pasta and tomatoes are cooked, combine them with the mozzarella. Toss with balsamic vinegar, olive oil, salt, pepper, and torn basil.
HOT CAPRESE DIP WITH BALSAMIC DRIZZLE | EASY SIDE DISH RECIPES
From saltysidedish.com
Ratings 8Calories 509 per servingCategory Dips
- Preheat oven to 350 and grease a 1-1/2 quart casserole dish (stoneware works great for cheese dips) with nonstick cooking spray.
PASTA CAPRESE | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (8)Calories 657 per servingTotal Time 30 mins
- In a large saucepan cook pasta according to package directions. Drain pasta, reserving 1 cup of the cooking water. Return pasta to hot saucepan.
- Meanwhile, in a large skillet heat oil over medium-high heat. Add green onions, garlic, and oregano; cook and stir about 2 minutes or just until green onions are tender. Stir in tomatoes; heat through. Stir in lemon juice, salt, and pepper.
- Pour tomato mixture over cooked pasta in saucepan. Add 1/2 cup of the reserved cooking liquid. Heat through. Stir in basil. If necessary, stir in enough of the remaining reserved cooking liquid to reach desired consistency.
- Divide pasta among four to six shallow bowls. Top with mozzarella cheese; sprinkle with Parmesan cheese.
EASY ONE-POT CAPRESE PASTA (20 MINUTES!) - I HEART NAPTIME
From iheartnaptime.net
5/5 (3)Calories 392 per servingCategory Main Course
- Combine the chicken stock, noodles, chicken, tomatoes, green onions, garlic, seasonings and vinegar in a large stock pot. Cover and cook over medium-high heat for 8 to 10 minutes, or until pasta and chicken are cooked. Stir occasionally.
- Once cooked, stir in the cheese and cover with the lid until melted. Top with fresh basil and drizzle with balsamic if desired.
CAPRESE PASTA BAKE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (7)Total Time 20 minsCategory Main CourseCalories 226 per serving
- In a deep baking dish, add the cherry tomatoes, minced garlic drizzle with olive oil and season with salt and pepper. Roast for 7-8 minutes or until the tomatoes start to pop (collapse).
- Drain the pasta, and add it to the baking dish along with the baby spinach leaves and pesto. Toss to combine and bake for 3 more minutes.
- Arrange the torn mozzarella cheese on top, and bake for 3 more minutes or until the cheese is just melted. Remove from oven, season with more cracked black pepper and chili flakes, fresh basil leaves and serve.
CAPRESE PASTA SALAD - GREAT COLD OR WARM! - THE CHUNKY CHEF
From thechunkychef.com
5/5 (14)Total Time 22 minsCategory Side DishCalories 564 per serving
- In a large mixing bowl, add dressing ingredients and whisk until well combined. Reserve 2 Tbsp of dressing, place in an airtight container and set aside.
- Add cherry tomatoes and fresh mozzarella to mixing bowl with the dressing and toss to combine. Let sit and marinate approximately 30 minutes.
- While the cheese and tomatoes are marinating, boil pasta according to package directions. Drain pasta and toss with a drizzle of olive oil. Let cool slightly.
- Add pasta to mixing bowl and toss to combine. Transfer to serving container, cover and refrigerate 1-2 days. Before serving, toss pasta salad with reserved dressing and serve.
ONE PAN CAPRESE PASTA | YELLOWBLISSROAD.COM
From yellowblissroad.com
4.7/5 (3)Estimated Reading Time 2 minsServings 4Total Time 30 mins
- Preheat a 12 inch skillet or saute pan with 1 tablespoon olive oil over medium heat. Add onions and cook until soft.
- Add dry pasta, sliced tomatoes, fresh whole basil leaves, garlic, water, salt and pepper. Stir together to combine.
- Bring pasta mixture to a boil. Continue to cook pasta over medium heat, stirring often, until pasta is cooked and the liquid is reduced; about ten minutes.
WARM CAPRESE PESTO PASTA - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (9)Total Time 20 minsCategory DinnerCalories 607 per serving
- Put a large pot of salted water on to boil. When it comes to a boil, add the shells, stirring as you pour them into the pot. Cook the pasta for 7-9 minutes then drain and set aside.
- While the water is heating, prepare the pesto. Place all the pesto ingredients into your blender and blend on high until smooth.
- Heat the oil in a large saute pan over medium-high heat. Add the cherry tomatoes and quickly toss to coat them in the oil Let them cook undisturbed for 2 minutes then shake the pan and cook them for 2 minutes more. Remove the pan from the heat.
- Add the cooked pasta, the pesto, and the mozzarella to the pan and stir together. Serve the Warm Caprese Pesto Pasta topped with a little freshly grated parmesan cheese.
ONE POT CAPRESE PASTA | 12 TOMATOES
From 12tomatoes.com
5/5 (4)Total Time 15 minsServings 4
- In a large pot or deep pan, arrange linguine, tomatoes, spinach, garlic, and basil. Sprinkle with salt, pepper, oregano, red pepper flake, and drizzle with olive oil.
- Pour 4 cups of broth or water into the pot and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until liquid is nearly evaporated and pasta is al dente, 8-10 minutes.
- Remove from heat and stir in mozzarella and more basil, if desired. Adjust season as needed, drizzle with balsamic vinegar, and enjoy!
CAPRESE CHICKEN - CULINARY HILL
From culinaryhill.com
Ratings 3Category Main CourseCuisine American, ItalianTotal Time 30 mins
- Sprinkle chicken with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). In a large skillet over medium-high heat, heat oil until shimmering.
- Arrange chicken in a single layer and cook until golden brown on one side, about 6 minutes. Flip chicken, add water, and cover.
- Continue cooking until the internal temperature reaches 165 degrees at the the thickest part of a breast, about 4 to 5 minutes longer. Transfer to a plate and tent with foil.
- Add balsamic vinegar and garlic to skillet and stir until fragrant, about 30 seconds. Add tomatoes and bring to boil. Reduce heat and simmer until tomatoes have softened and opened, about 5 to 7 minutes. Stir in basil and season to taste with salt and pepper.
CREAMY CAPRESE PASTA - HOW SWEET EATS
From howsweeteats.com
Estimated Reading Time 3 mins
- While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.
- Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.
QUICK AND EASY CAPRESE PASTA RECIPE - WHITNEYBOND.COM
From whitneybond.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 529 per serving
- On another burner on the stove, heat 2 tablespoons olive oil in a large skillet over medium-high heat, add the red onion and bell pepper.
INSTANT POT CAPRESE PASTA - SEASONED SPRINKLES
From seasonedsprinkles.com
Category PastaTotal Time 12 mins
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