Rigatoni alla Caprese
Rigatoni alla Caprese... the true colors and flavors of summer!
For 4 Person(s)
For the Pasta:
- 1 pound Rigatoni pasta
- 1 pound fresh Tomatoes, diced
- 1 pound fresh mozzarella diced
- 4 cloves garlic
- 3 leaves fresh basil
- 4 tablespoons extra virgin olive oil
- black pepper and peperoncino
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- In a large pan saute` the garlic until it turns golden.
- Add some hot pepper as desired and the tomatoes.
- After a few minutes cut the basil leaves in half and add to the pan and cook for 15 minutes.
- Boil the pasta to an Al Dente consistency and pour into the pan.
- Toss the pasta for 2 minutes. Add 3/4 of the mozzarella and plate.
- Garnish with the remainder of the mozzarella and a sprinkle of fresh black pepper as desired.
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I make this but I do not cook it I cut up Italian Plum Tomatoes, I add about 6 cloves of finly chopp...
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