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One-Pot Pasta Caprese

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Rate this recipe 4.4/5 (8 Votes)

Ingredients

  • 12 ounces dry linguine
  • 1 (12-ounce) container cherry tomatoes, halved
  • 2 shallots, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 1/2 teaspoons salt
  • Pinch crushed red pepper flakes
  • 3 cups vegetable broth
  • 3 tablespoons olive oil
  • 1 (8-ounce) container ciliegine, drained
  • 1/4 cup fresh chopped basil
  • 1/4 cup grated Romano cheese

Details

Adapted from cooking.com

Preparation

Step 1

Place the pasta in the bottom of large deep skillet. Scatter the tomatoes, shallots, garlic, salt and pepper flakes around the pasta. Add the broth and olive oil; bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the pasta is tender, 7-9 minutes.
Add the mozzarella and basil, tossing until well mixed. Remove from the heat. Serve sprinkled with the Romano cheese.
Tip: Ciliegine (chili-ah-jee-nay) are fresh mozzarella balls about the size of a cherry tomato. You can find them in the cheese section of your supermarket. You can also use 8 ounces of fresh mozzarella, cut into cubes.


Get Cooking: http://www.cooking.com/recipes-and-more/recipes/one-pot-pasta-caprese-recipe#ixzz3h89SN34p

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