Cheesy Caprese Pasta
Shared by Janet Urciuoli
- Prep
- 20 min
- Total
- 9 min
- Ingredients
- 8
- Steps
- 5
Pasta in a sun-dried tomato pesto with the gooey goodness of fresh Mozzarella and Parmesan cheese, along with grape tomatoes and fresh basil will make you hungry, even if it isn't dinnertime! Serve with Texas toast or a crusty bread and a side salad. Mmmm
Ingredients
- 1 lb. corkscrew ,elbow macaroni or penne, dried
- 1 - 6.5 oz. jar sun-dried tomato pesto
- 1- c. Parmesan cheese, shredded, divided
- 8 oz. mozzarella, fresh
- 1 pt. grape tomatoes
- 6 large basil leaves
- handful kosher salt
- 1/4 c. reserved pasta water
Steps
- Cover and bring to a boil an 8 qt. pot of salted water over high heat. Cook pasta until al dente, about 9 minutes.
- Cut mozzarella into little chunks, slice tomatoes in half; stack basil leaves, roll them up into a long log and slice them across the roll.
- Once pasta is cooked, drain and return it to pan, saving about 1/4 c. pasta water to add to dish if you need it for the sauce.
- Add pesto and parmesan, stir until cheese starts to melt. Immediately add all remaining ingredients to the pasta. Stir to combine. If sauce is too thick, stir in a little reserved pasta water.
- Serve. Sprinkle a little Parmesan cheese on top, if desired.
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