Monday, August 2, 2010

Farfalle alla Caprese (Farfalle with Tomatoes and Basil)

Farfalle alla Caprese
(Farfalle with Tomatoes and Basil)
serves 4 to 6
Farfalle alla Caprese is a light summertime supper dish from the Southern Italian Island of Capri which  marries the bright flavours of sun-ripened Roma tomatoes with the bite of fresh garlic, the sweet taste of basil, and the mellow flavour of extra-virgin olive oil.
1 pound Farfalle

3 large firm Roma tomatoes, seeded and cut into 1/2-inch dice
4 large cloves of garlic, chopped
1 pound fresh mozzarella ball, cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil
20 small fresh basil leaves
1/4 teaspoon freshly ground black pepper (or to taste)
1/2 teaspoon coarse Kosher or sea salt (or to taste)
1.  Bring a large pot of salted water to a boil over high heat.  When the water comes to a rolling boil toss in the Farfalle and cook per package instructions until al dente, about 10 minutes.
2.  Meanwhile while the Farfalle is cooking, begin the sauce.  In a large bowl combine the olive oil, the garlic, 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, the diced tomatoes and the diced mozzarella.
3.  When the pasta reaches the al dente stage reserve 1/2 cup of the hot, pasta water and drain the pasta.  Add it to the bowl with the other ingredients and toss to thoroughly combine.   Add 1/4 cup of the hot, reserved pasta cooking water and continue tossing.  The pasta should look rather "tight" and the mozzarella should begin to melt (if it hasn't add a little more of the reserved hot water but not too much, this pasta should be rather "tight").  Garnish by distributing the basil leaves over the pasta, adjust seasoning, and serve immediately.

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