Caprese Penne Pasta

The fresh tomatoes in this dish really brighten it up. Truly a perfect summer pasta. Simple, light, and delicious. Sometimes, that’s all you need.

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Caprese Penne Pasta

Yield: 2 servings Time: 20 minutes

8 oz penne pasta

1 T butter

1 T Olive Oil

1 T Garlic, minced

1 Shallot, minced

1 lb. Pearl tomatoes, cut into 8 pieces each

4 oz. Basil, ¾ chopped roughly, ¼ chiffonade

¼ C pine nuts, toasted

½ Lemon, Juiced

16 oz Ciliegine mozzarella (“Cherry Size”), halved

½ Cup grated parmesan reggiano, divided

Salt and pepper to taste

Bring a pot of salted water to a boil. When a full rolling boil is achieved, add the pasta.

While the pasta is cooking, sauté the garlic and shallots in the butter and olive oil in a large straight sided pan for about 2 minutes. Then add the tomatoes and cook over medium heat stirring occasionally.

Meanwhile, using a small food processor, process the pine nuts, 3/4 of the basil, and lemon juice until very finely minced. (A blender or knife can be used here instead if necessary)

Add the basil pine nut mixture to the tomatoes.

When the pasta is al dente (approximately 8 minutes), using a spider or slotted spoon, remove from the water and add to the pan. Add the mozzarella and half of the parmesan to the pan and stir to combine.

Add a couple ladles of the pasta water to the pan to add moisture and create a sauce.

Season with salt and pepper to taste and adjust with more lemon and/or pasta water as desired. Garnish with the remaining basil chiffonade and parmesan.