If you are looking for an easy and non-sophisticated pasta recipe – this is the one!
It is vegetarian, simple but still very delicious and aromatic.
This is s typical summer recipe, because it is light and quick, so you don’t have to run around the hot kitchen appliances for hours. Try it and let me know what you think!
300 grams (10.5 oz) uncooked pasta (any type you prefer)
300 grams (10.5 oz) cherry tomatoes (cut in half)
4 table spoons olive oil
5-6 garlic cloves (minced)
3 table spoons capers
125 grams (4.5 oz) mozzarella cheese (shredded)
Salt & Pepper
1/2 tea spoon chili flakes
Optional: Shredded Parmesan cheese
Cook the pasta according to the package instructions (save 1 coffee cup of the water).
Heat up the olive oil in a deep non-stick skillet.
Add the garlic and capers. Cook until the garlic gets light golden crispy look.
Add the cherry tomatoes and cook for 7-8 minutes. The cherry tomatoes should not be overcooked until soft and mushy – they should be still fresh, but warm. Add a bit of salt, pepper and chili flakes.
Place the pasta in a large bowl, together with the water. Add the shredded mozzarella cheese and stir until well combined. Add the cherry tomatoes and capers and mix well.
Serve with shredded Parmesan cheese or just plain.
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