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Categories:
cavatappi pasta heirloom tomatoes extra-virgin olive oil black olives capers balsamic vinegar Mozzarella cheese fresh basil
Viewed: 16 - Published at: 3 years agoIngredients
- 1 lb cavatappi pasta
- 1 1/2 lbs heirloom tomatoes, cored, seeded and chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup pitted black olives, chopped
- 2 tablespoons capers
- 2 tablespoons balsamic vinegar
- 1/2 lb fresh mozzarella cheese, cut into 1/2-inch pieces
- 1 cup fresh basil, torn
Method
- Cook pasta following package directions, about 9 minutes; drain.
- In a large bowl, stir together the tomatoes, olive oil, olives, capers and balsamic vinegar. Add pasta to the bowl and stir to combine. Fold in mozzarella and basil.
- Serve warm or at room temperature.
