Fresh Tomato Pasta Caprese
Main Dish, Pasta
grated fresh tomato pulp
cooked al dente (I used fusillata casareccia, which I think means Roman fusilli/corkscrews)
salt and black pepper
the small ones
shredded Parmesan cheese
plus more for garnish if desired
fresh basil leaves
halved fresh cherry tomatoes
fresh mozzarella pearls
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.
From the kitchen of palatablepastime.com
caprese, fresh tomato sauce, how to make tomato powder, pasta