Caprese Pasta

How to prepare caprese pasta

1. Put water for the pasta to boil. When it boils, add the basil, blanch for 30 seconds and then quickly remove and run under cold water. Press to remove the water.
2. In the water where you blanched the basil, add the pasta and cook according to the time on the package.
3. Put the basil in a mini food processor or immersion blender together with the rest of the pesto ingredients and blend until you have as smooth a paste as possible. Adjust salt to taste.
4. In a wide pan (about 30cm), heat 2 tablespoons of flavored oil from the tomatoes and add the tomatoes as well (chop them only if they're large, otherwise leave them whole). Sauté, stirring occasionally, for 2 minutes.
6. Remove the tomatoes from the pan and in their place put the pasta and all the pesto. Stir until the pasta absorbs the flavored oil and pesto (about 1 minute). Taste for salt.
7. Add the mozzarella torn into pieces and stir a few more times, just until it starts to soften.
8. Divide the pasta between 2 plates and then place the tomatoes on top. Serve immediately.

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