Caprese Pasta

I have basil overload in my garden right now.  After making a bunch of pesto, we've been making caprese salad almost every other night.  This caprese pasta was a way to incorporate the basil, tomato, mozzarella and balsamic tastes of the salad into a dinner meal.  The sauce was a little sweet, so it is a bit different than what I would typically make.  This is great warm, or as a cold pasta salad (chop the mozzarella and toss with rest of cooled ingredients instead of melting).

Caprese Pasta
  • 1 lb. penne pasta
  • 1 c. balsamic vinegar
  • 1 tbs. brown sugar
  • salt and pepper
  • 1 tbs. olive oil
  • 1 pint baby bella mushrooms, washed and sliced
  • 1 pint of cherry tomatoes, halved
  • 1/4  cup packed basil leaves
  • 1 16 oz. mozzarella cheese, sliced in 1/4" slices

  • Directions:
    1. Boil pasta according to package directions.
    2. While pasta is cooking, combine balsamic vinegar and brown sugar in small saucepan over medium heat until reduced about a half, about 6-8 minutes.  Add salt and pepper.
    3. In straight-sided pan, heat olive oil over medium-high heat.  Saute mushrooms for about 2-3 minutes.  Add pasta, tomatoes, and balsamic reduction.  Toss to combine.  Place mozzerella slices on top and allow residual heat to melt.  Top with basil leaves.  Alternatively, all ingredients can be combined once refrigerated for a pasta salad.


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