Caprese Pasta

Matt and I love pasta. Any excuse to eat more bread probably contributes to our liking, but either way, pasta is a staple at our house. I created this Caprese Pasta recipe a couple of years ago. We didn’t have any pasta sauce in the house but we had home-grown, tomatoes, onion, garlic and basil. It came to me suddenly…pasta + these things = yummyness.

 

So here I share it with you. This recipe makes enough pasta for 5, maybe 6 people. If you’re only cooking for two and don’t like a lot of leftovers, cut this recipe in half. But we always make a big batch, to keep the goodness flowing for days to come. Also, we always add chopped, grilled asparagus, but the deliciousness of the meal isn’t contingent on that ingredient. We just love having smelly pee, so ya know. (Kidding.) (What? You didn’t know asparagus makes your pee smell weird? Experiment time at your house tonight I guess.)

Caprese Pasta

1 lb Linguine (really, just pick your fav pasta and it will work.)

2 Tbs veg oil

1 onion, on the smallish side, chopped

3 cloves garlic, pressed

12oz cherry tomatoes, halved (About 15 to 20 tomatoes, depending on size)

1 cup basil pesto (1 8oz jar)

8oz fresh mozzarella, cubed or shredded

1 bunch asparagus, grilled or cooked to liking, chopped into 1/2 inch pieces. (For this dish we use about the top 2/3 of the stalk)

 

Directions

Boil water. Add pasta and maybe salt, you know the drill. In the meantime:

Heat oil in a medium skillet. Add onion and cook until translucent, 8-10 min. Add pressed garlic cloves, cook for another minute. Add halved cherry tomatoes, simmer on medium/low until tomatoes are wilted and soft, about 10-15 min.

After pasta is done, drain and add either back to pan or into a bowl. As long as you’ve got room to toss all the ingredients together. Mix tomato mixture and pesto into pasta. Add mozzarella an asparagus. Toss well. Mozzarella should be melted and gooey. Serve with salad or bread!

Hope you enjoy it!

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