Caprese Pasta With Thai Basil Recipes

CAPRESE PASTA WITH THAI BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
• Drain pasta and top with cherry tomato mixture.

CAPRESE PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil.
• While the water comes to a boil, prepare the tomatoes: Halve the tomatoes crosswise, squeeze excess juice from the tomatoes into a bowl large enough to hold the pasta once it's cooked, chop the tomatoes, and add the chopped tomatoes to their juices in the bowl.
• Peel and mince the garlic if you want to use it, and add it to the tomatoes. Pour in the olive oil to tomatoes and toss to combine.
• Remove the leaves from the basil stems, stack them up, and cut them crosswise into ribbons .
• Add three-quarters of the basil to the tomatoes; set aside the rest to use as a garnish.
• Dice the mozzarella. Add half of the mozzarella to the tomatoes (it will melt a bit with the pasta) and reserve the rest to add at the end.
• Add enough salt to the boiling water to make it taste as salty as the sea (about 1 tablespoon salt to 2 quarts of water). Seriously, you want the water seasoned enough so that the pasta gets a bit of seasoning as it cooks and brings it to the whole dish.
• When the water boils, add the pasta and cook it until it's tender to the bite. Drain and quickly add the pasta to the bowl with the tomato mixture in it. Toss well to combine everything thoroughly-the heat from the pasta will melt the cheese a bit, the pasta will absorb a bit of the tomato juices, and the tossing will help emulsify the tomato juice and olive oil into a real sauce.
• Divide the pasta between 4 to 6 servings bowls and top with the remaining mozzarella and garnish with the remaining basil.
• Serve and enjoy.

BURRATA CAPRESE

Steps:

• Mix together olive oil, vinegar, salt, and pepper in a large bowl until well combined.
• Add tomatoes, burrata cheese, and basil. Toss to combine. Serve immediately.

PASTA CAPRESE (PASTA WITH TOMATOES, MOZZARELLA & FRESH BASIL

Steps:

• Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
• Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.

CAPRESE PASTA

Steps:

• In a medium bowl, combine your choice of cubed cheese with the basil, tomatoes, garlic, olive oil, and black pepper, and stir well, using a fork.
• Add a little more olive oil, as desired, to prevent mixture from becoming too dry.
• Allow sauce to sit while you prepare linguine according to package directions.
• Immediately after draining linguine, toss with sauce and allow to sit for a moment while the cheese melts a bit from the heat of the pasta.
• Stir, serve, and enjoy!

INSALATA CAPRESE II

Steps:

• On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

CAPRESE SALAD WITH BURRATA

Steps:

• Slice each tomato into 3 or 4 thick slices. Place on a serving tray or platter.
• Pull Burrata cheese apart into pieces and place on top of tomatoes. Add basil leaves, then drizzle with olive oil. Season generously with salt and pepper and drizzle with balsamic glaze.

CAPRESE PLUS

Steps:

• Divide tomatoes, mozzarella, avocado, cucumber, green olives, artichoke hearts, and basil between two serving plates, layering them in that order. Season with salt and pepper.
• Drizzle olive oil and balsamic vinegar over layers.