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Caprese Pasta, in two three-colored recipes

Pasta alla Caprese is an ultra-simple recipe, also delicious in its summer cold pasta variant. Our advice? Make them both, according to the season. Simply so as not to lose the healthy habit of enjoying a superb Italian pasta recipe.

 

Red, white and green: even in its colors, pasta alla caprese announces itself as one of the most classic dishes of Italian cuisine. An encounter between tomato, buffalo mozzarella and basil, ideal for people who love serving flavours that bring out the best of the Mediterranean spirit.

Caprese pasta takes its name and nature from a dish known as Caprese Salad: a cold dish with tomatoes, mozzarella and basil that is a classic gastronomic choice in the summer months.

So it’s natural enough that caprese pasta can also be prepared in a summer version, as cold caprese pasta, a delicious recipe that even in the hottest days of the year will offer you a refreshingly light dish, filled with taste and aroma.

To help you immerse yourself in Italian taste, we’ll provide you with both recipes: prepare them both, and see which you like the best. After all… they’re simple and quick!

 

One tip above all: procure the freshest and best quality ingredients and – especially for cold caprese pasta – the best extra virgin olive oil you can find… and your dish will be a total success.

 

Pasta alla caprese: Mediterranean colors, perfumes and flavors

 

Ingredients

 

  • 360 g pasta
  • 6 ripe tomatoes
  • 250 g buffalo mozzarella
  • 1 clove of garlic
  • basil
  • Extra-virgin olive oil
  • Oregano
  • Salt
  • Pepper
  • Chili pepper

 

Preparation

To prepare Caprese Pasta, start by lightly frying the garlic and chili pepper in a capacious frying pan with a little extra virgin olive oil.

Wash and dice the tomatoes and cook with the garlic and chili on low heat for about 10 minutes.

In the meantime, dice the mozzarella.

Boil the water for the pasta. When it is cooked “al dente” – still semi-hard – drain it and pour it into the frying pan.  Then add the mozzarella, the basil and the oregano. Cook and stir for several minutes.

Serve your Caprese Pasta with a scattering of fresh basil leaves, oregano and black pepper.

 

Cold Caprese Pasta: a fresh and light first course with a tasty summery flavor

The ingredients for “pasta fredda alla caprese” for 4 people are the same as for the “pasta alla caprese” recipe… excluding the chili and black pepper.

The only other difference is in the kind of tomato: here we advise you to use cherry tomatoes. These are a variety of the Pachino tomato, grown in most Italian regions but particularly in south-eastern Sicily, which has the ideal climatic and environmental conditions. But let’s get back to our recipe for Cold Caprese Pasta…

 

Preparation

Cook the pasta in abundant salted water, drain when ‘al dente’, rinse quickly under the cold tap and then allow it to dry and cool on a kitchen towel.

Meanwhile, place the cherry tomatoes in a large salad bowl with the diced buffalo mozzarella, plus the basil leaves torn small by hand, then add the extra virgin olive oil and the amount of salt desired.

Now add the pasta to the contents of the bowl and stir thoroughly until it absorbs the flavors.

Place the bowl in the fridge until it’s time to serve and then… relish the taste of an Italian summer!

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Pasta alla caprese
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