Rotini alla Caprese
Servings: 6 people
Calories: 286kcal
This Rotini alla Caprese is a pasta dish inspired by one of our favorite salads: Caprese (tomato, mozzarella, basil with olive oil and balsamic). The combination of flavors here is through the roof good. An instant classic. Best when tomatoes are at their peak...but still good year round. Enjoy!
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Ingredients
- 1/2 cup pine nuts aka pignolis
- 1/3 cup olive oil
- 3 tbsp good quality red wine vinegar
- 2 tbsp capers drained
- 1 tsp garlic minced
- 8 oz of fresh mozzarella cut into bite-size cubes, or bocconcini
- 2 cups cherry or grape tomatoes halved
- 1/2 cup fresh basil chopped
- 1/4 cup chives chopped
- 1/4 cup flat-leaf parsley chopped
- 12 oz dried rotini or farfalle, or fusilli
- Kosher salt and freshly ground black pepper
- 1/4 cup balsamic vinegar
Instructions
- Place pine nuts on a baking sheet and broil for 2 minutes, until starting to lightly brown (keep an eye on them). Remove, set aside, and sprinkle with salt.
- In a large bowl, whisk together the olive oil, red wine vinegar, capers and garlic, until combined.
- Stir in the cheese, tomatoes, basil, chives and parsley. Let stand at room temperature for about 30 minutes, stirring occasionally.
- Meanwhile, cook pasta in boiling, lightly salted water and cook until al dente (about 7 - 9 minutes). Before draining, reserve 1/4 cup of the pasta water. Then, drain pasta.
- Immediately add hot pasta and the 1/4 cup reserved pasta water to mozzarella mixture and let stand about 1 minute.
- Gently toss the pasta and mozzarella mixture.
- Season to taste salt and pepper.
- Sprinkle the top with toasted pine nuts and then drizzle with balsamic.
- Serve warm.
Nutrition
Calories: 286kcal