Caprese Pasta

So one of my favorite simple dishes is a sort of half-way thing between bruschetta and a caprese salad. Basically, all the ingredients of a caprese salad, but chopped into little pieces and used to top bread. Well, I finally managed to find so decent (ie not tasteless) tomatoes at the grocery store the other day and was very excited to use them. Also, incredibly lazy and didn’t want to make anything too complicated this week for new recipe day (even I get lazy). So I decided to make my tomato salad, but toss it with pasta, thus making caprese pasta.

2 servings of penne pasta
10-12 ripe cherry tomatoes, quartered
2 ounces fresh mozzarella, chopped
dried basil
olive oil
Parmesan cheese

Boil the pasta in salted water until done. While the pasta is cooking, chop the cherry tomatoes into quarters. Place the tomatoes in a bowl with the mozzarella and season with salt and dried basil to taste. Add a couple tablespoons of olive oil – more than the tomatoes seem to need as it will coat the pasta as well. Once the pasta is done cooking, drain and toss with the tomato/mozzarella mixture. add a little parmesan and serve warm.


I was pleasantly surprised by this one. Not that it was every going to be bad, but for something really simple it was really a nice dish. Barely any work and way prettier and tastier than just pasta with tomato sauce. You could also easily serve it cold as a pasta salad in the summer, but it was nice to have now before spring really starts. As you can see from the picture, I served this with a side of roasted asparagus, which went perfectly. Song of the Week: Never Gonna Give You Up by Rick Astley. Hey, I’m allowed a cheesy guilty pleasure once in a while.

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