Caprese Pasta with Buffalo Mozzarella and Basil Pesto
Serves 6 people for entree
500 gm long or short dried pasta 200 g Buffalo mozzarella
500 gm cherry tomatoes, ripe (halve if big) 2 cloves of garlic, sliced
100 ml extra virgin olive oil Sea salt and white pepper
6 tblsp of pesto handful of basil leaves torn
Bring a pot of salted water to the boil. Heat the extra virgin olive oil in a fry pan until warm and add in your sliced garlic and allow to brown, once it has become golden add in the cherry tomatoes, some salt and pepper and turn down the heat. Leave the sauce to cook down for about 5-8 minutes until the tomatoes have softened.
Put your pasta in the boiling water and cook until the packet indicates or until al dente. Strain in a colander. Meanwhile tear your buffalo mozzarella into pieces and place it into a large bowl, then place your cooked tomatoes on top, your torn basil leaves and then put your cooked pasta in the bowl and toss, taste to check that it is seasoned well.
Serve into 6 separate bowls and place a dollop of pesto on the top.
3 tblsp blanched almonds, toasted 40 gm parmesan cheese
1 lge bunch fresh basil, leaves picked form their stem ½ cup extra virgin olive oil
1 clove garlic, crushed salt and pepper
In a food processor place the garlic, basil, almonds and the olive oil and blend until almonds and the basil break down to a fine consistency. Add in parmesan cheese, salt and pepper and continue to blend. Check the seasoning you want to be able to taste all 4 ingredients in the pesto, the most powerful being basil. If you want a thinner consistency, add some more oil. Store in an air tight container in the fridge for up to 5 days.