(Last modified: 10 February 2024)
Penne alla Caprese
Ingredients for 4 servings:
- 350g Penne rigate
- 250g Mozzarella
- 250g Cherry tomatoes
- 20g Capers
- 1 clove garlic
- Basil, Oregano
- Salt, Pepper
- Extra virgin olive oil
Ingredients for 4 servings:
- 350g Penne rigate
- 250g Mozzarella
- 250g Cherry tomatoes
- 20g Capers
- 1 clove garlic
- Basil, Oregano
- Salt, Pepper
- Extra virgin olive oil
Bring the water to boil in a large pot, add salt and cook the pasta.
Meanwhile, sear the tomatoes for a few seconds in boiling water, drain, let cool and cut into 4 parts. Remove the peel, seeds and water, then reduce to cubes, add the peeled garlic and cut into small pieces. Leave them for a few minutes in a strainer sprinkled with fine salt. Put them in a bowl, add the basil cut into strips (keep a few leaves to decorate), add the capers, sprinkle with oil, stirring gently.
Drain the pasta "al dente", put it back in the hot pot, add the mozzarella cut into small cubes and the oregano. Pour everything into the bowl with the tomatoes, mix gently.
Transfer to dishes, decorated with basil leaves and serve immediately.
Meanwhile, sear the tomatoes for a few seconds in boiling water, drain, let cool and cut into 4 parts. Remove the peel, seeds and water, then reduce to cubes, add the peeled garlic and cut into small pieces. Leave them for a few minutes in a strainer sprinkled with fine salt. Put them in a bowl, add the basil cut into strips (keep a few leaves to decorate), add the capers, sprinkle with oil, stirring gently.
Drain the pasta "al dente", put it back in the hot pot, add the mozzarella cut into small cubes and the oregano. Pour everything into the bowl with the tomatoes, mix gently.
Transfer to dishes, decorated with basil leaves and serve immediately.
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