Fresh Tomato Pasta Caprese
Ingredients
- 2 cups grated fresh tomato pulp
- 16 ounces pasta cooked al dente (I used fusillata casareccia, which I think means Roman fusilli/corkscrews)
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- salt and black pepper
- 1 tablespoon nonpareil capers the small ones
- 2 tablespoons tomato paste
- 1/2 cup shredded Parmesan cheese plus more for garnish if desired
- 2 cups fresh basil leaves torn
- 2 cups halved fresh cherry tomatoes
- 8 ounces fresh mozzarella pearls
Instructions
- Grate fresh tomatoes (cut in half), flesh side down on a grater placed over a bowl to catch the sauce; reserve remaining tomato skins for tomato powder.
- Cook your pasta al dente (to the tooth) according to your package directions, drain.
- Heat oil in the emptied pasta pot with the garlic, nonpareil small capers, tomato paste, salt and pepper.
- Toss the pasta with this mix in the pot to coat.
- Add the fresh tomato sauce and heat until just warm to taste.
- Remove pasta from heat and add the Parmesan, basil leaves, cherry tomatoes and mozz pearls. These do not cook at all, except from residual heat.
- Sprinkle with a little more Parm before serving if you want. I also do pepper flakes on mine, but that is not shown.
Notes
From the kitchen of palatablepastime.com
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