Summer Caprese Pasta

Summer Caprese Pasta.

-1 lb. Rigatoni or Penne Pasta (I chose Rigatoni)

-1 1/2 cup Tomato sauce

-2/3 cup Heavy cream

-1/3 cup Grated Parmesan cheese

-4 oz. Fresh mozzarella

-Grape tomatoes

-Fresh basil

Step 1: Boil the pasta. 

Need I say more? Okay, I will. I suggest seasoning the pasta with salt while it's boiling. It's the only chance you'll have to season the pasta all by itself. Also, make sure to stir the pasta occasionally to prevent it from sticking to the bottom. I only tell you this stuff in case you don't know how to boil water. Some people joke about it, for some, it's a real problem. 

Also, just a reminder, because I always forget: dump pasta AFTER the water is boiling. 

Step 2: Make the sauce. 

Pretty darn simple. I made it while the pasta was boiling to kill time. First, heat 1 and 1/2 cup of your favorite tomato sauce on the stove in a large sauce pan or pot. You'll mix the pasta in, so even though there isn't much sauce, you need room for the pasta. Once the tomato sauce is warm, add 2/3 cup heavy cream.  Then mix in 1/3 cup grated parmesan cheese. I recommend freshly grated cheese. It has a much smoother texture and a sharper taste. 

Step 3: Mix it all up.

Strain the pasta and mix into the sauce. Fold it in slowly until all of the pasta is covered. 

Step 4: Add the goodies.

What makes a great Italian dish for me? Fresh basil, fresh mozzarella, and fresh tomatoes. De-lish. After mixing the sauce while the pasta is boiling or after mixing the pasta in (whenever you next have time) cube the mozzarella, halve the tomatoes (if you prefer, you can keep some of them whole), and chiffonade the basil. Add the ingredients and mix into the pasta. 

What does chiffonade mean?!?

A chiffonade is a cooking technique which is frequently used with basil or spinach. Sounds super difficult and technical. Nope. It turns out it's pretty darn simple. Here's a little how-to....

 Start by washing the basil leaves. Stack two or three of similar size. 

Roll the leaves up tightly. 

Simply chop down the line in thin strips. Bada bing bada boom- you've just completed a chiffonade! :)

Step 5: Get ready to cook!

Pour the pasta into a greased 9x13 pan. Top with slices of fresh mozzarella and bake for 25-30 minutes at 350 degrees until cheese is melted and bubbly. 

Step 6: How good does this look?

All done. Hello, yummy summer pasta meal. :)

De-lish!