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.
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