Tuesday, August 2, 2011

Pasta Caprese with rosemary olive bread

Pasta Caprese
1/4 cup super good quality extra virgin olive oil
3 Tsp   fresh lemon juice
a couple garlic cloves pressed through a garlic press
1 small shallot , minced fine
very small amount of fresh rosemary minced fine
1.5 lbs fresh ripe tomatoes cored seeded and sliced
12ounces fresh buffalos milk mozzarella cheese cut into cubes
1 pound good quality pasta
1/4cup chopped fresh basil

Mix EVOO, lemon juice, garlic, shallot and rosemary together, then toss with the tomatoes and mozzarella. Let marinade for about 30 minutes. While marinating make the pasta, cook to al dente. Drain and toss with the tomato\cheese mixture. Finish with the fresh basil and enjoy!

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