Wednesday, June 12, 2013

Caprese Pasta

The basil I planted a couple of weeks ago is growing like crazy!
I really needed to use some up ASAP.

One of my favourite ways to use fresh basil is in a Caprese Salad.

I saw this recipe for a Caprese Pasta on Jessica’s site and decided it would be the perfect thing to use up my basil.

What you need,

2 cups tube shaped pasta
1 cup tomato pasta sauce, any kind you like will work
1/3 cup cream
1/3 cup grated Parmesan cheese
4 oz. bocconcini, I used the small round ones (you could use cubed fresh mozzarella as well)
1 pint grape tomatoes
1 cup fresh basil
1 cup mozzarella cheese, grated
Salt and Pepper

Heat your oven to 350 degrees.

Cook the pasta according to package directions. Drain and set aside.
Heat the pasta sauce until warm, stir in the cream.
Add the cooked pasta to the sauce and toss to combine. Add in the basil, the Parmesan cheese, the bocconcinis and the tomatoes.
Season the pasta with salt and pepper to taste

Pour the mixture into an oven safe dish and top with the grated mozza cheese.
Bake for 25-30 minutes until the cheese is melted and bubbling.

This pasta is to die for, so fresh and summery! Some grilled chicken would be a really nice addition, if you were so inclined.

You really can’t go wrong with pasta baked with a ton cheese and tomatoes.


Recipe adapted from How Sweet It Is

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