Orecchiette Caprese
Elizabeth Jacobs
My favorite pasta salad - it smells soooo good.
ingredients
- 1 lb orecchiette pasta
- 2 lb fresh tomatoes – cored, seeded, in 1/2-inch dice
- 6 oz fresh mozzarella in small dice
- 1/4 c extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 c fresh basil leaves, shredded
- Table salt
- Fresh ground black pepper
directions
- 1
Bring 4 qt water to boil in a large soup pot. Add 1 T table salt and pasta. Cook until al dente. Drain well.
- 2
While pasta cooks, toss together tomatoes, cheese, oil, garlic, basil, 3/4 t salt, and pepper to taste in large bowl. Add drained pasta and toss well.
- 3
Serve immediately or cool to room temp, about 30 minutes.
notes
Any kind of short pasta is fine, of course, but the "little ears" really hold the ingredients well.
Source: Cook's Illustrated
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