 | It's been awhile since I participated in a recipe swap, but as soon as I saw that this week's theme was Italian, I knew I had to participate. I submitted Penne alla Vecchia Bettola, which is probably my most favorite pasta dish to make. I again was lucky to get the swap's hostess' recipe for Caprese Pasta. The recipe was daunting, since there were no measurements. I went ahead and used shredded mozzarella per the original recipe because I had it on hand and I made a huge batch of it. Since my basil plant died a couple months back, I got a Living Basil plant from Kroger. It is hydroponically grown and only cost 50 cents more than a bunch of basil. Let's see how long it lasts... |
1 pound pasta of your choice, I used Campanelle
6 roma tomatoes, seeded and chopped
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded mozzarella cheese
15 to 20 basil leaves, cut in a chiffonade
Boil pasta per package directions, drain, run under cold water and set aside to cool. In a large bowl combine the tomatoes, olive oil, salt and pepper. Let sit for 5 to 10 minutes. Stir in the cooled pasta, cheese and basil. Serve.
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7 comments:
Did you like it? I can't tell. :)
I did like it very much! Sorry, I was so fascinated with the darn basil plant that I forgot to review it in my post.
This looks great! What a gorgeous picture as well :)
That looks delicious! The last time I sent my husband out for basil he bought me a plant too - so far it's still alive and plants usually come to my house to die!
What's the recipe swap? Sounds fun! This looks really summery and fresh!
Bree
www.skinnymommy.com
Ah, good. I was worried since you didn't say anything. :)
This looks delicious! Tasty summer flavors and what a great photo!
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