Pasta a la Caprese

By EdieK

This a seasonal recipe that I only make in the summer, when I have sun ripened tomatoes in my garden. You can also use the ones from the farmer's market, but don't use the "waxy" ones available at the grocery store all year. This recipe is a family favorite.

Ingredients

• 8 perfectly ripe tomatoes
• 1/2 medium red or yellow sweet pepper
• 2 Tbsp basil leaves chopped
• 1/2 cup olive oil
• 1 tsp salt
• 1/4 tsp pepper
• 1 (375gr) pkg whole wheat pasta such as shells or penne
• 2 cups mozzarella cheese shredded
• Parmesan cheese for sprinkling

Details

Preparation time 30mins
Cooking time 42mins

Preparation

Step 1

Chop the tomatoes and the pepper as finely as possible without turning them into mush. Dump them into a bowl, add the garlic, basil, olive oil, salt and pepper. Toss everything together until it is well mixed. Let it stand at room temperature for at least an hour, or as long as three hours, this allows the juices to seep out and the flavours to combine. When you are ready to eat, cook pasta in plenty of boiling , salted water until just tender. Drain and dump immediately into a larger bowl. Add Mozzarella cheese slowly or else it will form a big lump. Add tomato mixture, toss well. Serve immediately with Parmesan cheese.