Funnily enough I’ve already done a post on the beauty of pasta, tomatoes, mozzarella, and [basil goop] – back in 2011!
This version is a little more refined though – not for any particular reason, I don’t think. Probably more to do with my mood/desired level of effort than anything else. Anyway, caprese is great, and the addition of pasta makes it a really fabulous summery meal!
This can be easily veganized by subbing out the mozzarella and parmesan for tofu and either nutritional yeast or a nut-based faux parmesan (or even just finely chopped toasted nuts, to be honest)
- Pasta (You can use any shape you like, but I like bowties. Bowties are cool.
- Fresh mozzarella, cut into slightly-smaller-than-bite-sized-cubes
- Fresh basil (and plenty of it!), chiffonade or chopped
- Tomatoes, chopped
- Fresh Parsley, minced
- Scallions [optional], sliced
- Olive OIl
- Grated Parmesan
First, boil your pasta. While that is going, you can grab a big mixing bowl and add your herbs and tomato. Give all that a good glug or two of oil and a hearty pinch of salt.
When your pasta is cooked, drained, rinsed and cooled, add that to the bowl. Mix it all together; glug in some more oil if it looks like it’ll dry out. Taste it (and probably add another pinch or two of salt).
Fold in your mozzarella and parmesan.
If desired, top with pesto and/or some crushed red pepper.