Linguini Caprese Recipes

PASTA CAPRESE

Pasta Caprese image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 teaspoon sugar (optional)
2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
1 pound pasta, such as campanelle, penne or fusilli
12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 teaspoon grated lemon zest

Steps:

Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

FUSILLI ALLA CAPRESE

Fusilli alla Caprese image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

LINGUINI CAPRESE

Linguini Caprese image

I got this recipe from the "Shut up and Mangia" website. The author writes: "This recipe has been enjoyed by my family and friends for many years and now it's time for you and your family to enjoy it."

Provided by By The Lake

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb linguine
2 garlic cloves, chopped
4 tablespoons extra virgin olive oil
4 roma tomatoes, diced
1/2 cup fresh basil leaf, torn
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon of fresh grated black pepper
1 lb baby mozzarella cheese, drained (bocconcini)

Steps:

In a large pot bring 6 quarts of salted water to a boil. Cook the linguini for about 8 to 10 minutes until al dente.
In a large frying pan sauté the garlic in the olive oil for 2 minutes.
Add the diced tomatoes basil, oregano, vinegar, salt and pepper.
Cook for about 10 minutes.
Drain and add the linguini.
Lightly toss in the bocconcini.

Nutrition Facts : Calories 898.7, Fat 40.8, SaturatedFat 17.1, Cholesterol 89.6, Sodium 1011.4, Carbohydrate 91.1, Fiber 4.8, Sugar 4.9, Protein 40.8

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