Pasta

Spicy Caprese Salad

finishedcaprese

I know, I have been away for awhile. Work sort of sidelined my blogging and cooking time. But I have a new little favorite to share with you.

After working all day I want to come home and make something quick. I saw Giada cooking a Fusilli Caprese Pasta and it gave me the inspiration to switch it up a bit. I used fresh angel hair pasta and bought some of those super sweet tomatoes. Instead of regular mozzarella I used burrata cheese. It is softer so instead of dicing I spooned it out. I also added a little kick with pepper flakes and deepened the flavor of the sauce with a splash of balsamic vinegar.

It is so flavorful and you can make it in minutes!


Spicy Caprese Pasta

1 pound angel hair pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups sweet plum tomatoes, quartered (about 1 1/2 pints)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Splash of balsamic vinegar
1/8 tsp red pepper flakes
1/2 cup packed fresh basil leaves, torn
8 ounces fresh burrata mozzarella (about 1 1/4 cups)

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.

plumtom

yominpan


In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, red pepper flakes, 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.

Add the splash of balsamic vinegar and stir together.

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.

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