Pasta a la Caprese

Today, I'm diving into the heart of Italian cuisine with a classic Tomato and Basil Pasta recipe that epitomizes simplicity and elegance. This dish celebrates fresh, vibrant ingredients that come together to create a symphony of taste, perfect for any occasion.

Imagine twirling your fork into a plate of al dente pasta generously coated in a luscious tomato sauce bursting with the sweetness of ripe tomatoes and the aromatic essence of fresh basil. The combination of these key ingredients, complemented by a hint of garlic and a drizzle of extra virgin olive oil, transports you straight to the sun-drenched hills of Italy, where culinary traditions are cherished and every meal is a feast.

Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and delivers an authentic taste that will impress your family and friends. It's a versatile dish, perfect for a quick weeknight dinner or a leisurely weekend lunch, paired with a glass of your favorite wine. You can also customize it with your favorite protein or vegetables. So, let's gather our ingredients and prepare to create a timeless Italian classic that promises to become a staple in your culinary repertoire. Buon appetito!

Caprese Salad

This pasta dish is based on ingredients from a caprese salad. Caprese salad is a simple yet exquisite Italian dish that embodies the essence of Mediterranean cuisine. It features juicy, ripe tomatoes, creamy mozzarella cheese, and fragrant fresh basil leaves, drizzled with extra virgin olive oil and a touch of balsamic vinegar.

This vibrant salad is a visual delight, with its red, white, and green colors mirroring the Italian flag. The combination of flavors and textures is a testament to the beauty of fresh, high-quality ingredients. Perfect as an appetizer or a light meal, Caprese salad is a refreshing and elegant choice that celebrates the best of summer's bounty.

Peeling the Tomatoes

Peeling tomatoes can be done quickly using the blanching method. Here's a step-by-step guide to the best way to peel tomatoes:

Prepare the Tomatoes: Start by rinsing the tomatoes thoroughly under cold water to remove any dirt or residue. Use a small, sharp knife to make a small, shallow "X" incision on the bottom of each tomato. This will help the skin loosen during blanching.
Boil Water: Fill a large pot with water and bring it to a boil. While the water is heating up, prepare a large bowl of ice water.
Blanch the Tomatoes: Carefully place the tomatoes into the pot once the water is boiling. Let them boil for about 20-30 seconds or until you see the skins starting to peel away at the "X" incision.
Ice Bath: Using a slotted spoon, transfer the tomatoes from the boiling water into the ice water bowl. This will stop the cooking process and cool the tomatoes quickly.
Peel the Tomatoes: After a minute or so in the ice bath, remove the tomatoes. The skins should now be loose and easily peeled off using your fingers or a small paring knife.

This method ensures the tomatoes are peeled without cooking them too much, preserving their fresh flavor and texture.

📖 Recipe

Print Recipe

Tomato and Basil Pasta Recipe

Prep Time15

Cook Time15

Total Time30

Course: Pasta

Cuisine: Italian

Servings: 6 - 8 servings

Ingredients

1 pound fettuccine or other ribbon pasta
6 Roma tomatoes peeled, seeded and diced (or 1 28-oz can diced tomatoes, drained)
½ cup fresh basil chiffonade (cut into ribbons)
3 cloves garlic minced
¼ cup olive oil extra virgin
Kosher salt and freshly ground black pepper to taste
6 ounces fresh mozzarella cheese sliced

Instructions

Cut the tomatoes in half across the equator, and gently squeeze out the seeds. Dice the remaining firm tomato flesh.
To cut the basil into chiffonade, stack leaves and roll them like a cigar. Use a sharp knife to cut the cigar in about ⅛-¼ inch ribbons.
Over medium-low to low heat, heat the oil in a small sauce pan, and let the minced garlic poach in the oil until soft. Set aside.
Cook the pasta in well salted water until al dente. Reserve ¼ cup of the cooking liquid, and then drain the pasta.
Return the fettuccine to the pot and, over high heat, add the reserved cooking liquid, olive oil and garlic and kosher salt and black pepper, to taste. Cook, tossing with tongs, until the water has cooked out, about 2 minutes.
Turn off the heat, and add the tomatoes and basil, tossing just to warm the tomatoes.
Just before serving, toss with the sliced cheese. You could also just serve the pasta with the cheese on top.
Garnish with a bit more fresh basil and diced tomato, a drizzle of extra virgin olive oil and some freshly ground black pepper.