Over the summer, we were so inspired by the tomatoes we were seeing in the market that we created this simple caprese pasta recipe. Not only is this combination of tomatoes, fresh mozzarella and basil delicious, its colors remind us of home and our Italian flag.
1 lb. of Severino Orecchiette
1 pint of Cherry or Grape Tomatoes
8 oz. of Fresh Ciliegine Mozzarella
Salt and Pepper
Cook the orecchiette in salted boiling water for 7-8 minutes, or until it reaches al dente. Drain and set aside.
Slice your tomatoes in quarters or halves. Sauté them in butter over medium high heat for 3-4 minutes.
Add the cooked orecchiette to the sauté pan with the tomatoes.
Top with fresh mozzarella and let it rest for 2 minutes over low heat, the mozzarella will begin to melt.
Finish it off with chopped basil and cracked pepper.