by scrapbookquilt
Photo by scrapbookquilt
scrapbookquilt's Notes:
6 ounces Pasta, Penne Ask a question about this ingredient
3 Garlic Cloves, Large, Minced Ask a question about this ingredient
1/4 cup Olive Oil, X-tra Virgin Ask a question about this ingredient
1 1/2 teaspoon Italian Seasoning, dried Ask a question about this ingredient
1 tablespoon Capers, small, drained Ask a question about this ingredient
4 Plum Tomotoes, Med. Ask a question about this ingredient
8-10 Basil Leaves, Fresh Ask a question about this ingredient
6 ounces Mozzarella, cubed or torn Ask a question about this ingredient
1/4 cup Black Olives, Large, Pitted Ask a question about this ingredient
Cook Pasta Al dente. Drain and leave to come to room temperature. Make sure it doesn't get hard and dried out.
Ask a question about this stepIn a large bowl place the following. Slice tomatoes length wise and remove seeds and pulp. Then slice tomatoes in approx. 1/2" strips. Cube or "shred" mozzarella. Wash and dry basil. Basil can either be torn or place all basil together on top of one another and roll up and then with a sharp knife slice through making "basil strips". I prefer torn. Slice Black Olives. Tossing all together.
Ask a question about this stepIn a saute pan heat olive oil to medium and add garlic until fragrant, not brown. Add italian seasoning and capers, also til fragrant. Remove from heat.
Ask a question about this stepCombine cooled pasta (if pasta is not cool it will melt the cheese) with tomato basil bowl. And toss. Slowly drizzle oil mixture over pasta and mix to coat. Add coarse sea salt and fresh ground pepper to taste and serve
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Kristen is the Senior Editor of food52.
