Rigatoni alla Caprese
Nutritional Analysis per Serving
- 1 Lb Rigatoni pasta
- 1 Lb Fresh Tomatoes, diced
- 1 Lb Fresh mozzarella diced
- 4 Cloves garlic
- 3 Leaves Fresh basil
- 4 Tbs EV olive oil
- Salt, black pepper and Peperoncino
In a large pan saute` the garlic until it turns golden.
Add some hot pepper as desired and the tomatoes.
After a few minutes cut the basil leaves in half and add to the pan and cook for 15 minutes.
Boil the pasta to an Al Dente consistency and pour into the pan.
Toss the pasta for 2 minutes. Add 3/4 of the mozzarella and plate.
Garnish with the remainder of the mozzarella and a sprinkle of fresh black pepper as desired.