Pasta alla Insalata Caprese

By buffster58

Ingredients

• 12 oz. whole grain penne
• 3 balls mozzarella di bufalo or regular cow's milk mozzarella (ovoline), cut into 1/2" cubes
• 1 pint cherry tomatoes, halved
• 1 bunch fresh basil leaves (about 2 oz.), julienned
• Fresh sea salt and freshly ground black pepper
• For the dressing
• 6 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced finely (about 2 teaspoons)
• 1/4 tsp Chile pepper flakes or Aleppo pepper flakes (or to taste)

Details

Servings 4
Adapted from konosur.blogspot.com

Preparation

Step 1

Toss the cherry tomatoes with 1/2 teaspoon sea salt. Set aside to drain in a colander over a small bowl for 15 minutes.

Cook the pasta according to directions until al dente, drain and run under cold water until it reaches room temperature. Combine with the cubed mozzarella and prepared tomatoes.

In a small bowl, whisk together the ingredients for the dressing. Drizzle over the pasta, top with julienned basil leaves and season to taste with sea salt and pepper