Farfalle Caprese | Caprese Butterflies
Everyone loves a traditional Caprese Salad, sliced ripe tomatoes with fresh mozzarella cheese and basil leaves. This recipe is essentially the classic Caprese salad chopped and tossed with pasta. It is an excellent summer evening dish served with a chilled glass of red wine. I suggest enjoying a smooth glass of Lumavite Devay with this pasta.
To make this vegan-friendly, substitute the Mozzarella with a vegan Mozzarella. I use Miyokos.
See ingredients, directions and pairings.
Ingredients
1 pound Ripe Tomatoes, chopped roughly, I like to also use cherry tomatoes, cut in half
3/4 cup Fresh Bocconici Mozzarella Balls, cut in half, you can also use a fresh Mozzarella ball, chopped
1/4 cup EVOO
1 Garlic Clove, minced
10 Fresh Basil Leaves, torn apart
Pinch of Red Chili Flakes
1/4 cup Parmesan, grated
1 pound Farfalle, or similar pasta
Pinch of Sea Salt
Directions
Bring a large pot of water to a boil and add the sea salt and pasta.
Cook as directed until al dente.
In the meantime, in a large bowl, add the tomatoes, mozzarella, EVOO and the garlic, toss gently to combine.
Set aside until the pasta is cooked.
Drain the pasta and add it directly to the tomato-mozzarella mixture.
Toss in the basil and parmesan cheeses and pinch of red chili flakes.
Toss gently to mix well.
Serve immediately, although this pasta is also delicious cold.
Additional Pairings
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