Pasta Caprese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g penne
- 4 tomato (s), ripe
- 2 tablespoon tomato paste
- 125 ml tomato (s), passed
- 2 chilli pepper (s), dried, optional
- 2 cloves garlic
- 2 tablespoon olive oil
- 1 mozzarella, (approx. 25 g)
- 2 pinches salt and pepper
- 2 pinches sugar
- 1 bunch basil
- Parmesan, well matured
Print Recipe
Pin Recipe Instructions
- Cook the penne according to the instructions on the packet. Peel, chop or press the garlic. Core and chop tomatoes. Optionally, chop the chilli peppers as desired.
- Put olive oil in a cold pan, add garlic and possibly chilli. Only then put the pan on medium temperature and let it heat slowly until the garlic is seared slightly translucent - important: do not burn or let it brown.
- Add tomatoes. Season with a pinch of salt and pepper to allow the cells to open and the water to escape. Let it stew to a creamy mass.
- Now add the tomatoes, the tomato paste and another pinch of salt, pepper and sugar. Alternatively, a teaspoon of wine jelly with chilli or grape jelly can be used as a sweetener. Boil down a little and let it reduce.
- Turn off the pan and add the chopped mozzarella and let dissolve while stirring constantly. The result is a nice sauce which, depending on your taste, stir in soft or al dente cooked penne.
- Finally stir in the finely chopped basil to taste and serve on plates.
- Garnish with freshly grated, well-ripened Parmesan.
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