I love basil. And mozzarella. And tomatoes are pretty great, too. Caprese anything makes me pretty happy. In fact, I make this Caprese Grilled Cheese sometimes for lunch that is to die for. I’ll have to save that for another day. Today, we’re talking about Caprese Pasta.
I’ve been making variations of this pasta for a while. The original recipe comes from Martha Stewart. I adapt depending on what we have around. This time I used:
- Medium pasta shells
- Grape tomatoes from our garden
- Fresh basil, also from our garden
- Fresh mozzarella, cut into small chunks
- Grated Parmesan
- Leftover turkey, chopped into bite size pieces
- Vegetable oil
- Salt & pepper
It’s a super fast, super easy dish. Cook pasta. Cook meat (grilled chicken is good, too). Then, combine everything, including some reserved pasta water. Toss it all together until the cheese and pasta water make a sauce. Top with extra Parmesan and enjoy!
As I said, the great thing about this dish is not only its feasibility but its flexibility. You really don’t need to worry much about quantities of ingredients. I typically use 8oz of the shells (or other pasta) and then ends up being just slightly more than we’ll eat in one sitting. I’ve used a variety of herbs in place of the basil; the original recipe calls for parsley. You could add more veggies and leave out the protein entirely. You could switch out the protein as well, although I think the lightest of the dish works best with poultry.
It tastes delicious and is a great summer dish – especially when you are using ingredients straight from your back yard. Enjoy!
What other variations would you make to this simple recipe?