Food and the City: caprese pasta Yum

January 08, 2014

caprese pasta

You know how they say we should eat our colors? Like apples, and oranges, and spinach, and tomatoes, and kale, and carrots? Well.. today we're sort of doing something like that. Except not.

At least there are tomatoes... right?

We're still taking my pledge to not worry about bikini season until its closer to bikini season, so today we're tawkin' pasta. Sweet, glorious pasta. Cheesy, classic, fresh.. it may just be the best pasta you have all week.

Also - this dish is, like, fantastic as a chilled pasta salad to make in the warmer months. And who doesn't love cold pasta salads? Everyone loves cold pasta salads.

caprese pasta 

1lb cavatelli pasta
1/2 cup cherry tomatoes, halved 
1 teaspoon black pepper
1/2 cup mini mozzarella balls
3 tablespoons olive oil
4-5 basil leaves, torn

Boil a pot of water and cook your pasta according to the package. Add mini mozzarella balls to a small bowl and toss with 1 tablespoon olive oil and 1 chopped basil leaf. Set aside.

When pasta is finished cooking, drain and return back to the pot. Toss with olive oil, black pepper, cherry tomatoes, mozzarella balls and torn basil leaves. 

Transfer to serving bowls and garnish with additional basil if you have any leftover. Enjoy! xo M


food and the city food and the city