Ditalini Caprese
This is a delicious pasta side dish that you can enjoy with a spoon. When tomatoes are in season and basil is abundant, nothing is better!
Tips:
This dish can be served hot or a room temperature. Avoid placing it in the refrigerator, which makes the pasta hard.
Substitute the plum with grape or cherry tomatoes when they are sweet. Then, I’d sauté them until just heated through.
Ditalini Caprese
Serves 8
PREP 25 minutes
COOK 20 minutes
INGREDIENTS
1 lb. ditalini pasta
1/4 cup olive oil
2 teaspoons minced garlic
5 plum tomatoes (about 1 pound), chopped
8 ounces cold fresh mozzarella cut into 1/2-inch cubes
8 large fresh basil leaves, coarsely chopped
INSTRUCTIONS
In a heavy, large skillet, heat the oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the tomatoes with a pinch of salt, then sauté until they break down and become jammy, about 10 minutes.
Meanwhile, bring a large stockpot of salted water to a boil. Add the pasta and cook until tender, but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain the pasta, reserving 1/2 cup of the water.
Add the cooked pasta to the skillet and add a little pasta water if the sauce is too thick. It should coat the pasta, but not be runny.
Remove the pasta to a serving bowl to prevent the heat from the skillet from melting the cheese too quickly.
Add the cheese and torn basil. Toss everything to coat.
Season the pasta with salt to taste. Enjoy.