A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Caprese-esque Pasta

I love love love love balsamic vinegar. If something has balsamic vinegar in it I’m 90% sure I will absolutely love it. I start drooling at the thought of balsamic vinegar. I also like eating basil leaves straight. Highly unusual, I know. But I’m a highly unusual person.

Annnnnyway. Moving right along. This style of pasta was brought to my attention by my roommate, Bonnie. She also happens to be a balsamic lover. She’ll pour balsamic over pasta with some Parmesan and chopped cherry tomatoes.

This recipe uses just balsamic vinegar as the pasta sauce. The sauce is tangy from the balsamic vinegar and salty from the Parmesan cheese, but balanced in sweetness from the tomatoes and basil. I use rotini pasta (or other small pastas with lots of crevices) because I think they hold more of the cheese and vinegar mixture. If you like traditional caprese salad, you’ll probably like this pasta dish. And if you’re like my mother who SHOCKINGLY doesn’t like Parmesan cheese, you can probably substitute  in shredded mozzarella (which I haven’t tried, but since it works in caprese salad, I don’t see why it wouldn’t work here).

The recipe itself is very slapdash. There aren’t really any specific measurements: simply add some of this and some of that and PRESTO! nomtastic pasta for dinner.

 pardon the washed out colors…I eat dinner after dark :(. But I still ate waaay too much for dinner. Nom.
 Recipe down the rabbit hole! Follow me! Wheeee!

Caprese-esque Pasta

Cooked small pasta with lots of crevices
Cherry tamatoes, cut in half lengthwise
Basil, chopped
Balsamic Vinegar
Parmesan Cheese

Cook pasta in salted boiling water according to package instructions.

Once the pasta is cooked, drain and put into serving dish. First add Parmesan to the hot pasta so it can be melted and delicious. Then add your desired amount of basil and cherry tomatoes. Finally drown drizzle your pasta with balsamic vinegar.

Unless you’re crazy like me and just like to dip bread into straight balsamic vinegar, you should probably start with a little bit of balsamic vinegar maybe 2 tablespoons (I’ve never measured, I’m just pulling numbers from nowhere), mix, taste, and add more until you reach your desired tanginess. You can always add more…you can’t really take away.

Post mixing. Again, ignore the flash.
Happy Noming!

I entered this dish into Presto Pasta Nights, so be sure to check out their website and the host, Girlichef’s website!

You must be logged in to post a comment.