Caprese Style Spaghetti Spaghetti Alla Caprese Recipes

SPAGHETTI ALLA CAPRESE

Steps:

• Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce.
• Mix the tomatoes and mozzarella in a large bowl.
• Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
• When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water.
• Mix well, and serve immediately.

HOT CAPRESE PASTA

Steps:

• In a large pot of boiling salted water cook pasta (short or long) until al dente.
• In a large frying pan on medium heat, add oil, onion, garlic, spices and tomatoes, fry until soft and lightly browned.
• Add cooked pasta, 1/2 ladle of pasta water and mozzarella, toss gently until completely combined on medium heat for 1-2 minutes until mozzarella starts to melt. Sprinkle with freshly grated Parmesan Cheese if desired. Serve immediately. Enjoy!

CAPRESE-STYLE SPAGHETTI (SPAGHETTI ALLA CAPRESE)

Steps:

• BRING a large pot of water to a boil.
• HEAT oil in skillet over medium heat. Add garlic and red pepper flakes; stir for 1 to 2 minutes. ADD tomatoes and seasoning; reduce heat to low. Cook for 5 minutes, stirring occasionally.
• COOK pasta according to package directions; drain and return to pot.
• ADD hot pasta to skillet mixture. Add cheese; stir until slightly melted. Transfer to serving platter. Garnish with oregano leaves.
• Tip: Substitute shredded mozzarella cheese for buffalo mozzarella. Substitute dried oregano for fresh.

ONE-POT CAPRESE PASTA

Steps:

• Place the tomatoes, spaghetti, water, garlic, red pepper flakes, oregano and oil in a stockpot and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, until the pasta is al dente, stirring occasionally.
• Once the pasta is cooked, remove the pot from heat and stir in the basil, mozzarella and salt and pepper to taste. Serve with Parmesan if using.

RAVIOLI ALLA CAPRESE

Steps:

• For the dough: In a small saucepan, over high heat, bring the water and salt to a simmer. Put the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Transfer the mixture onto a lightly floured surface and continue to work and knead the dough until smooth, about 5 minutes. Allow to rest for at least 10 minutes at room temperature.
• Meanwhile for the filling, in a medium bowl mix together the ricotta, caciotta, Parmigiano Reggiano, oregano, egg and salt.
• For the sauce: Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook, stirring, for 2 minutes until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil and cheese rind. Add the salt. Simmer, stirring often, until the sauce is slightly thickened, about 12 minutes. Remove and discard the basil and cheese rind.
• Bring a large pot of water to a boil. Season with salt.
• On a lightly floured surface, roll the pasta dough into a large rectangle about 1/8-inch-thick. Place little mounds, about 2 teaspoons, of the filling about an inch apart down the edge of the rectangle closest to you. Fold the unfilled portion of the dough over the line of filling and gently press down around all the filling to seal the dough. Using a small 2 1/2-inch round cookie cutter or drinking glass, cut out the ravioli. Remove any scrap dough from the top and repeat the process. You should end up with around 30 ravioli. In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon.
• To serve, place a spoonful of sauce in the center of the plate and position the ravioli around it. Sprinkle with more Parmigiano Reggiano and garnish with a few leaves of basil.

CAPRESE

Steps:

• Rinse the tomatoes and cut them into slices, removing the stem portions. Slice the mozzarella balls. Place the slices of mozzarella and tomatoes to fit the plate, alternating the slices as if you were to cover the center of the plate with a roof of shingles. Season with salt and pepper. Drizzle with the olive oil.
• Serve garnished with fresh basil leaves.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SPAGHETTI ALLA CAPRESE

Steps:

• Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce. Mix the tomatoes and mozzarella in a large bowl. Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
• When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water. Mix well, and serve immediately.

SPAGHETTI ALLA CAPRESE

Steps:

• 1. Cook spaghetti in salted boiling water for 8 minutes or until al dente. 2. While your spaghetti is cooking, begin to make the sauce. 3. Mix tomatoes and mozzarella in a large bowl. 4. Add the best available extra virgin olive oil, oregano, salt and basil leaves. 5. When the spaghetti is ready, add it to the bowl with approximately 1/2 cup of pasta water. 6. Mix well and serve immediately.