Caprese Pasta
One of my favourite salads… but make it pasta!
This recipe is a super fresh pasta recipe, that is great for Summer nights when you don’t feel like something too heavy but are craving pasta!
It is ready in no time, with really beautiful fresh Italian ingredients that i just love.
With this pasta, I tried something a little different that is done quite a bit in Italian cooking - I used anchovies!
Now I will admit, I HATE anchovies… but I’ve been told many times that it gives a pasta a really nice depth of flavour so I tried it and they were right - not fishy at all, but adds a subtle saltiness to it. Kind of like what fish sauce does to Asian recipes! You could totally leave it out, but give it a try - you won’t regret it!
Prep Time: 5 min
Cooking Time: 30 min
Serves: 4
Ingredients:
4 TBS Olive oil
4 anchovies
4 garlic cloves crushed
1 TBS fresh parsley
1 red chilli, finely chopped
300g cherry truss tomatoes
1/4 cup finely grated parmesann
Pasta of choice - I used casarecce
Burrata ball
Fresh basil to serve
Method:
Heat a pan over a medium heat and add the olive oil
Bring a pot of water to a boil with lots of salt
Whilst that is heating up - crush your garlic and finely chop the chilli and parsley
Add the anchovies to the pan and then add the garlic, chilli and most of the parsley - save some to garnish later
Let this cook for about 5 mins until the anchovies start to melt into the oil, stirring every now and again
Add the tomatoes and put a lid on and let it simmer for 15 mins until they burst.
Meanwhile, cook your pasta as per the packet instructions, reserving some pasta water
Once the tomatoes are bursting, burst a few but leave most of them whole!
Add the pasta straight into the pan and stir until combined.
Add the parmesan and a little bit of water water and stir until melted and combined.
Add salt to taste
Top with fresh parsley & basil. Break the buratta into smaller pieces and scatter over the pasta.
Serve & enjoy!
