RIGATONI CAPRESE
Recipe from Robin to the Rescue
In this dish, I combine my dad's two favorite things— rigatoni and Caprese salad, a simple combination of good-quality mozzarella, vine-ripened tomatoes, fresh basil, and fruity extra-virgin olive oil.
To cut the basil leaves into chiffonade, pile 8 to 10 leaves on top of one another, roll them up widthwise, then slice the roll into thin strips. Repeat until you have cut them all.
Total Time: 15 minutes
Prep time: 15 minutes
Serves 4
Ingredients
• 1 pound rigatoni or penne pasta
• 1/4 cup extra-virgin olive oil
• 2 large ripe tomatoes, diced
• 1/2 pound fresh mozzarella cheese, diced
• 1 cup fresh basil leaves, cut into chiffonade (thin strips)
• 2 tablespoons drained capers
• Salt and freshly ground black pepper to taste
Directions
1. Cook the pasta according to the package directions. Drain and transfer to a large bowl. (If desired, you can transfer the pasta to a pre-warmed bowl that's been warmed under hot running water; dry it out before adding the pasta!)
2. Fold in the oil and tomatoes until the pasta is coated with the oil. Fold in the mozzarella, basil, and capers, season with salt and pepper, and serve.
Make it a meal kit: Cook and drain the pasta. Toss together the oil, tomatoes, and diced cheese. Store each separately in scalable containers or plastic bags for up to 3 days in the refrigerator. When ready to finish the meal, reheat the pasta in the microwave for a few minutes on HIGH. Toss the warm pasta with the tomato-cheese mixture. Fold in the basil and capers and season with salt and pepper just before serving.
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