1-1/2 pounds heirloom tomatoes, cored, seeded and chopped
1/4 cup extra-virgin olive oil
1/4 cup pitted black olives, chopped
2 tablespoons capers
2 tablespoons balsamic vinegar
1/2 pound fresh mozzarella cheese, cut into 1/2-inch pieces
1 cup fresh basil, torn
Instructions
Cook pasta following package directions, about 9 minutes; drain.
In a large bowl, stir together the tomatoes, olive oil, olives, capers and balsamic vinegar. Add pasta to the bowl and stir to combine. Fold in mozzarella and basil.
Serve warm or at room temperature.
Serving
Suggestions
I used torellini instead of cavatappi and roma tomatoes instead of heirloom.
Originally Submitted
7/17/2010
0 Out of 5 from
0 reviews
You can add this Caprese Pasta recipe to your own private DesktopCookbook.