Grape Gourmet – Cucina Dello Zio

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Pasta alla Caprese

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#PastaTuesday w/ fresh #Caprese e #Linguine

Pasta alla Caprese
by James Belardo

This heavenly pasta dish can be made hot or cold and served as a primo course in a meal or as a pasta salad at a BBQ (or get together).

#PastaTuesday w/ fresh #Caprese e #Linguine

Ingredients
2-3 cloves of garlic (depending on size of cloves)
4-6 tbsp extra-virgin olive oil
1 pint cherry-sized bocconcini cheese
1 pint cherry tomatoes (halved)
Fresh basil
Italian flat-leaf parsley
Salt and pepper to taste
Peperoncino Fiocchi (hot pepper flakes) (optional)

Pasta (suggested)
Fettuccine
Fusilli
Rotini

Directions
1. Cook pasta al dente; when adding the pasta to the boiling water (salted) you can begin making the sauce.

2. Heat 3 tbsp olive oil in a sauce pan over medium-low heat. Add minced garlic (and peperoncino or hot peppers) and slowly cook until color starts to brown (be careful not to burn the garlic, it will turn bitter).

3. When the pasta is almost ready, take a bit of the pasta water and add to the garlic and oil sauce, this will help the sauce adhere to the pasta better. Combine the pasta with the sauce in the sauce pan.

4. Fold in 3 tbsp of olive oil, the basil, parsley, salt and pepper (to taste).

Tip: Add fresh arugula before serving, it’s a nice touch.

Enjoy!

The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

July 6, 2015 at 2:57 PM

One Response

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  1. […] Cucina Dello Zio we’re all about simple and fresh ingredients, our Pasta alla Caprese fits the bill to a ‘D,’ for delicious! Click here for the […]


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