Caprese pasta salad

By admin
03 April 2014

Use as much mozzarella as you like and feel free to add basil pesto instead of or in addition to fresh basil.

Serves 6 Preparation: 10 min Cooking: 10 min

salt and pepper

250 g fusilli pasta

45 ml (3 T) olive oil

3 garlic cloves

250 g cherry tomatoes, halved or quartered

handful of fresh basil

150 g mozzarella, diced

Bring a large pot of salted water to the boil over high heat. Add the pasta and cook, stirring occasionally, until just done and still firm to the bite – about 10 minutes. Drain, reserving 125 ml (½ c) of the cooking liquid, and transfer to a large bowl.

Heat the olive oil in a medium frying pan over medium heat. Add the garlic and sauté for 2 minutes or until fragrant. Add the tomatoes and season with salt and pepper. Cook until the tomatoes have softened then mash them slightly with a fork.

Transfer the tomatoes to the bowl with the pasta. Toss to combine. Add the basil leaves and diced cheese. Stir to combine. Add the reserved pasta water, 30 ml (2 T) at a time, until the pasta is moist.

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