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Caprese Pasta

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Caprese Pasta

Serves 3 to 4

  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic, sliced
  • 4 ounces halved cherry tomatoes
  • 8 ounces fresh (or quality dried) spinach tagliatelle
  • A handful of fresh basil leaves, torn
  • 8 ounces fresh mozzarella pearls
  • Salt and pepper, to taste

In a large pot, bring 6 cups of salted water to a boil. Meanwhile, heat a sauté pan to medium and add olive oil, garlic, salt, and pepper. Just before the garlic starts to brown, add the tomatoes and a few tablespoons of the pasta water and cook until the tomatoes soften. Cook the pasta to al-dente and transfer to the sauté pan. Fold in the basil leaves and mozzarella pearls, remove from heat, and serve.

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