Fettuccine Caprese Recipes

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PASTA CAPRESE



Pasta Caprese image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 teaspoon sugar (optional)
2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
1 pound pasta, such as campanelle, penne or fusilli
12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 teaspoon grated lemon zest

Steps:

  • Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
  • Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

PASTA CAPRESE (COOKS ILLUSTRATED) RECIPE - (3.5/5)



Pasta Caprese (Cooks Illustrated) Recipe - (3.5/5) image

Provided by Golfwidow7

Number Of Ingredients 10

1/4 cupextra-virgin olive oil
2-4 teaspoons fresh lemon juice (see note above)
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
1 small shallot, minced fine (about 2 tablespoons)
Salt and ground black pepper
1 1/2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
12 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (see note above)
1 poundpenne pasta or other short tubular or curly pasta such as fusilli or campanelle
1/4 cup chopped fresh basil
1 teaspoon sugar (see note above)

Steps:

  • 1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes. 2. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well. 3. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.

FETTUCCINE CAPRESE



Fettuccine Caprese image

I was on a short trip to Montreal and while there visited this lovely Italian Bistro. This is the dish I ordered and it was so delicious and bursting with flavour, I dreamt about it for 2 weeks. I felt the need to call the chef to tell him how much I enjoyed it and when I told him I was from Toronto, he asked me if I wanted the recipe!

Provided by Mon Fifi

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 (8 ounce) package fresh fettuccine
1 tablespoon olive oil
4 fresh garlic cloves, minced
1 tablespoon butter
chopped green onion
2 tablespoons anchovy paste
1 cup sliced mushrooms
1 lb shrimp, peeled and deveined
1/2 cup white wine
2 tablespoons fresh parsley
1 tablespoon fresh oregano
1/2 teaspoon crushed red pepper flakes
8 diced plum tomatoes or 1 (28 ounce) can diced italian tomatoes
fresh shaved parmesan cheese

Steps:

  • Cook fettuccine noodles until al dente.
  • Meanwhile, saute oil, garlic, butter, onions, mushrooms, anchovy, and shrimp about 5 minutes.
  • Add wine, parsley, oregano, red pepper and tomatoes.
  • Simmer for 8-10 minutes.
  • Toss with fresh shaved parmesan and serve.

Nutrition Facts : Calories 290.8, Fat 7.6, SaturatedFat 2.3, Cholesterol 139, Sodium 751.7, Carbohydrate 32.8, Fiber 2.5, Sugar 3.4, Protein 19.3

ONE-POT CAPRESE PASTA



One-Pot Caprese Pasta image

This dish tastes just like your favorite summer salad, only heartier. If you haven't tried a one-pot pasta yet, do: It's a great timesaving trick. Place all the ingredients in the pot together, add enough water and simmer. The noodles and sauce cook together, which means this dinner is ready in just 15 minutes. Stirring in the fresh mozzarella after the pasta has finished cooking creates an almost instant cream sauce, coating each noodle with a hint of cheese.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 5 servings

Number Of Ingredients 11

3 cups chopped tomatoes (fresh is best, but you can use diced canned tomatoes)
1 pound whole-wheat spaghetti
4 cups water
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon olive oil
1/2 cup packed fresh basil leaves, plus more for garnish, roughly torn
1 cup shredded mozzarella
Salt and freshly ground black pepper
Shaved Parmesan cheese, optional

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.

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