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Caprese Pasta

Linguine tossed with cherry tomatoes, fresh mozzarella, and basil in a garlic olive oil sauce.

Ingredients

• 1 lb linguine
• 1/2 C olive oil, divided
• 5 cloves garlic, minced
• 1/4 t crushed red pepper flakes
• 24 oz cherry tomatoes, halved
• Salt and pepper to taste
• 2 C reserved pasta water (just in case)
• 3/4 lb fresh mozzarella balls
• Fresh basil leaves
• Balsamic glaze for drizzling

Instructions

1. Bring a pot of salted water to a boil and cook pasta until al dente.
2. Heat a pan to medium and sauté the garlic in 1/4 cup of oil until golden. Add the red pepper flakes and cook for 30 seconds.
3. Turn burner to low.
4. Add the tomatoes and cook while waiting for the pasta.
5. Add the pasta and 3/4 cup of pasta water. Reserve extra water just in case.
6. Once everything is mixed well, remove from heat and add the mozzarella balls. Toss once more — the heat will melt the cheese slightly.
7. Season with salt to taste.
8. Rip the basil leaves by hand and add to the dish.
9. Drizzle with the remaining extra virgin olive oil.
10. Drizzle balsamic glaze over your plated dish.
11. Best part — Enjoy!

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