Caprese Pasta
Mozzarella that melts in front of your eyes - what could be better?
Servings: 6 servings
Ingredients
- 1 box Barilla Rigatoni pasta
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 garlic cloves roughly chopped
- 1 15- ounce can crushed San Marzano tomatoes
- ¼ cup red wine
- 1 teaspoon crushed red chili flakes
- 1 teaspoon dried oregano
- ¾ cup shredded Asiago cheese
- salt and pepper to taste
- 1 cup fresh mozzarella balls halved
- Tons of fresh basil
Instructions
- Heat the olive oil in a medium sauté pan over medium heat. Add the onion and garlic and cook over medium heat until translucent.
- Add tomatoes, wine, red pepper flakes and oregano and bring to a simmer. Add Asiago cheese and stir until melted and incorporated. Season to taste with salt and pepper and let simmer for 30-45 min.
- While the sauce simmers, cook the pasta according to the package directions until al dente. Drain.
- Add the drained pasta to sauce and simmer, stirring occasionally, over medium-low heat for a few minutes until the pasta is fully coated with the sauce. Top with the fresh mozzarella cheese and serve pipping hot, letting the mozzarella melt before eating. Garnish with plenty of fresh basil.
Notes
Always, always search out canned San Marzano tomatoes for all of your pasta dishes. This will give you the most authentic flavor!
Nutrition
Calories: 435kcal | Carbohydrates: 65g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 330mg | Potassium: 456mg | Fiber: 4g | Sugar: 6g | Vitamin A: 365IU | Vitamin C: 9mg | Calcium: 262mg | Iron: 2mg