caprese pasta

In dinner on November 20, 2009 at 2:22 pm

i’m not trying to sound like i invented the wheel here, because there is nothing more traditional that the combination of tomatoes, mozzarella, garlic and a green (lettuce, basil, etc). that said, there may also be nothing more delicious. as common as it is, i never get tired of it.


for this more fall-ish version of the summer classic, i roasted cherry tomatoes with garlic and olive oil, and wilted a bunch of arugula with it. (you could easily use baby spinach instead.)


crazy how much the arugula cooks down, huh!? so make sure you start out with much more than you think is necessary.


while the arugula is doing it’s thing, boil your pasta – i used whole wheat linguini


and cube up a generous amount of fresh mozzarella. add it to your serving bowl.


when the pasta is done and drained, quickly pour it over the cheese and mix with tongs to get some melty action going on.

then add your vegetables and mix well. if i had had any fresh basil, i would have torn some over the top, but the dish was certainly not ruined without it.


the tastes of summer in a cool-weather comfort food!


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