Lifestyle
Meat-free Monday: Pasta caprese salad
Pasta Caprese Salad blends al dente pasta with juicy tomatoes, fresh mozzarella, aromatic basil, and a drizzle of olive oil.
This dish combines juicy tomatoes, fresh basil, and creamy mozzarella chunks – all tied together with a generous glug of olive oil. Recipe compliments of Fatti’s & Moni’s.
Chef’s tips:
- Pasta: Often a short pasta variety, like penne, fusilli, or farfalle, is used, but you can choose according to your preference.
- Tomatoes: Fresh, ripe tomatoes are a crucial element. They can be cherry, grape, or larger varieties, depending on your preference.
- Mozzarella: Traditionally, fresh mozzarella is used, either diced or in small balls known as “bocconcini”.
- Basil: Fresh basil leaves provide a fragrant and aromatic touch. They can be torn or used as whole leaves.
- Olive Oil: A good-quality extra virgin olive oil drizzled over the top brings all the flavours together.
- Seasoning: Salt and freshly ground black pepper are added to taste.
- Optional: Some variations might include a splash of balsamic vinegar or balsamic glaze for added depth of flavour.
Ingredients
• 250g FATTI’S & MONI’S PASTA SHELLS
• 250g cherry tomatoes
• 30ml (2 tablespoons) olive oil
• 30ml (2 tablespoons) balsamic vinegar
• 100g mozzarella cheese, diced
• 125ml (½ cup) fresh basil leaves
• Grated Parmesan cheese to serve
• 250g cherry tomatoes
• 30ml (2 tablespoons) olive oil
• 30ml (2 tablespoons) balsamic vinegar
• 100g mozzarella cheese, diced
• 125ml (½ cup) fresh basil leaves
• Grated Parmesan cheese to serve
Method
1. Cook pasta according to the instructions on the packet. Drain, reserving a few tablespoons of water in the saucepan.
2. Return pasta to saucepan, add cherry tomatoes, oil, and balsamic vinegar.
3. Cook for 1-2 minutes, season to taste with salt and freshly ground black pepper. Stir through mozzarella cheese and basil, heat through to blend flavours.
4. Serve in individual bowls, sprinkled with Parmesan cheese.
2. Return pasta to saucepan, add cherry tomatoes, oil, and balsamic vinegar.
3. Cook for 1-2 minutes, season to taste with salt and freshly ground black pepper. Stir through mozzarella cheese and basil, heat through to blend flavours.
4. Serve in individual bowls, sprinkled with Parmesan cheese.
