Who doesn't love the flavors of fresh mozzarella, juicy ripe tomatoes, and garden fresh basil working together in perfect harmony? I love a good caprese salad, so I decided to turn it in to a pasta dish. This one is so quick, easy, and light for a dinner after a long day at work. Just don't step away from the butter while it's cooking or it will really be a brown butter sauce, not in a good way.
Caprese Pasta Recipe- Jen Murphy
1/2 stick unsalted butter1 clove minced garlic
1 lb cooked pasta (I like campanelle because it's a fun shape but penne or any other will work fine)
2 cups chopped tomatoes (cherry, grape, or roma)
12 oz fresh mozzarella cut into 1/2 inch cubes
1/2 cup fresh basil coarsely chopped
Salt and Pepper
Heat a large skillet over medium-high heat. Add butter and bring to a bubble. Add garlic and cook another 2-3 minutes to brown the butter. Remove from heat. Add cooked pasta, tomatoes, mozzarella, basil, and season with a few pinches of salt and pepper. Toss to coat with butter sauce.
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