Pasta Caprese

By cindygwest

Ingredients

• 12 ounces dried fusilli or penne pasta
• 3 T. olive oil
• 3 green onions, thinly sliced
• 2 cloves garlic
• 1 t. snipped fresh oregano
• 3 ripe tomatoes (about 2 pounds) seeded and chopped
• 1 T. lemon juice
• 1/4 t. salt
• 1/4 t. black pepper
• 1/4 thinly sliced fresh basil
• 8 ounces fresh mozzarella cheese, cut up
• sliced pepperoni
• 1/2 cup grated Parmesan cheese

Details

Adapted from howsweeteats.com

Preparation

Step 1

In a large saucepan cook pasta according to package directions. Drain pasta, reserving 1 cup of cooking water. Meanwhile, in a large skillet, heat oil over medium heat. Add green onions, garlic, and oregano; cook and stir about 2 minutes or just until green onions are tender. Stir in tomatoes; heat through. Stir inn lemon juice, salt and pepper.

Pour tomato mixture over cooked pasta in saucepan. Add 1/2 cup of the reserved cooking water. Heat through. Stir in basil. If necessary, stir in enough of the remaining reserved cooking water to reach the desired consistency.

Divide pasta among four to six shallow bowls. Top with mozzarella cheese and, if desired sliced pepperoni; sprinkle with Parmesan cheese.