Pasta Capri Recipes

PASTA CAPRI

Steps:

• Mix the mozzarella, olive oil, chopped tomatoes, pepper and salt.
• Cook pasta according to directions.
• Mix sauce and pasta. Add fresh basil. Serve.

FUSILLI ALLA CAPRESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

PASTA CAPRI, A DOMENIC'S ORIGINAL

Steps:

• Cook pasta to pkg. directions , in lightly salted boiling water. Drain and toss lightly with olive oil.
• Chop onions and shallots coarsely. Dice tomato. Preheat large oiled saute pan over high heat. Add butter, shrimp, tomato, onions and saute for 1 minute. Add shallots, olives, and black pepper and saute for 1 minute. Add wine, reduce heat and simmer til creamy. Add more wine or pasta water if it becomes too dry. Put drained pasta in a bowl and pour sauce on top of pasta. Garnish with sliced lemon and parsley. Serves 2

PASTA CAPRESE {WITH ONLY 5 INGREDIENTS!}

Steps:

• Start by bringing a large pot of water to boil. Add salt, about 1 tbsp for 3 quarts (3 liters) of water.
• Once water is boiling drop pasta, give a quick stir and let cook until 'al dente' which literally means "to the tooth". Pasta cooked 'al dente' might feel slightly undercooked for anyone who is used to eat well-cooked or even overcooked pasta but in really it just has a slight bite to it.And this is exactly how we want to cook pasta for this pasta salad.
• While pasta is cooking slice cherry tomatoes in half and drain mozzarella cheese from excess liquid. Mozzarella bites should about the size of cherry tomato halves. So if you're using large mozzarella balls cut it in cubes the size of the cherry tomato.
• Prepare basil sauce. Wash and pat dry basil leaves. They should be completely dry to prevent the sauce from turning brown.Using a hand-held blender or food processor pulse basil leaves with extra virgin olive oil and a few pinches of salt until you get a smooth paste. Keep the remaining basil leaves for later to add directly to the salad and if you wish for garnish.
• Once pasta is ready, drain it and quickly rinse with cold water.
• Place in a large bowl with a generous drizzle of extra virgin olive oil to prevent it from sticking as it cools. Let cool completely.
• Add basil sauce and mix well.
• Lastly add cherry tomatoes, mozzarella cheese and remaining basil leaves torn by hand. Give a gentle toss and serve.

SPAGHETTI DI CAPRI

Steps:

• Halve or quarter the tomatoes, depending on size, over a large bowl to catch all the juices. To the bowl with the tomatoes, add the celery, olives, basil, lemon pepper, and salt, and toss to combine. In a large pot of boiling salted water cook the pasta according to package directions. Drain and transfer to the bowl. Add the olive oil and salt to taste and toss to combine.