The Sensitive Kitchen

Thursday, January 08, 2015

Capellini Pomodoro

Adapted from a recipe by my friend Mark Dix.

12 ozs dry spaghetti
3 Tbsp extra virgin olive oil
1 lb sugar plum or cherry tomatoes
3 cloves garlic
1 tsp salt
big handful of basil leaves
8 oz ciliegine, drained (small fresh mozzarella balls - available at Trader Joe's)

Bring a large pot of salted water to a boil. Add pasta. Cook according to package directions.

While pasta cooks, mince garlic. Cut cherry tomatoes and mozzarella balls into quarters; keep in separate bowls. Cut basil in chiffonade; set aside.

Drain pasta, toss with some olive oil to prevent sticking, set aside and cover.

Heat a large skillet over medium heat. Add olive oil; when it is hot, add garlic. Stir quickly as it sizzles for only a few seconds; do not let it brown. Immediately add all the tomatoes; sprinkle with salt. Cook, stirring, for only a couple minutes, just to warm them and combine flavors but not cook them. Remove from heat.

Serve pasta into bowls. Top with a spoonful of hot tomatoes, cold mozzarella, and basil. Serves 4.

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