Caprese Pasta
Fresh Caprese Pasta with heirloom tomatoes, basil, burrata, and Parmigiano-Reggiano. The ultimate easy summer pasta recipe bursting with flavor.
Servings: 4
Ingredients
- 1 clove garlic finely minced
- 1.5 pounds heirloom tomatoes halved
- 1 pound cherry tomatoes diced or sliced
- 2 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pound angel hair pasta
- ½ cup chopped fresh basil
- finely grated Parmigiano-Reggiano
- extra virgin olive oil for drizzling
- 6 ounces burrata
Instructions
- Mash the minced garlic into a paste with a pinch of salt using the side of a large knife.
- Dice the cherry tomatoes. Halve the heirloom tomatoes crosswise and rub the cut sides against the large holes of a box grater set over a large bowl, collecting the pulp and discarding the skins.
- In the bowl with the tomato pulp, add the cherry tomatoes, garlic paste, lemon juice, salt, and pepper. Toss to combine and let sit at room temperature for at least 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain well.
- Add the hot pasta to the tomato mixture and toss until evenly coated.
- Sprinkle with fresh basil and serve immediately, topped with Parmigiano-Reggiano, a drizzle of olive oil, and burrata.
Nutrition
Calories: 581kcal | Carbohydrates: 97g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 30mg | Sodium: 609mg | Potassium: 914mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2270IU | Vitamin C: 52mg | Calcium: 281mg | Iron: 3mg