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.
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.