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Pasta Caprese

post #1 of 8
Thread Starter 

This is a sexy recipe, and can be served on a date as lunch, antipasto, or entree.

 

Please share what you think.  Thanks!

 

Pasta Caprese with Mushroom White Wine Sauce

 

1/2 lb of Angel Hair Pasta

1 cup Crimini Mushrooms, sliced

1 pint Cherry Tomatoes, halved

1/2 lb Fresh Mozzarella, halved (we used the small sized balls of fresh mozzarella to match the size of the cherry tomatoes)

1/3 cup Fresh Basil, chopped

2 Tblsp Fresh Parsley, chopped

1/3 cup Sauvignon Blanc

Salt and Pepper to taste

2 Tblsp Extra Virgin Olive Oil

 

Cook the Pasta and strain it, adding olive oil if the sauce is not ready so that it doesn’t stick together as it sits.

 

Heat the olive oil in large saucepan.  On medium high heat, place mushrooms in pan and let cook for 2-3 minutes.  Add Cherry tomatoes and allow them to cook.  Just blister the tomatoes slightly, about a minute.

 

Add the pasta, and stir in with the ingredients in the sauce pan.  Immediately add Sauvignon Blanc and allow the alcohol to cook out, another half a minute.  Salt the pasta lightly but evenly.

 

Turn the heat off.  Leaving the pasta in the warm pan, add your fresh herbs and fresh Mozzarella, stirring in to warm the cheese.

 

Now you can Salt and Pepper to taste, garnish with fresh basil, serve, and enjoy with a cup of Sauvignon Blanc.


Edited by Blue Newt - 3/10/13 at 5:17pm
post #2 of 8

I'm curious.  Why is this sexy? 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 8
Quote:
Originally Posted by siduri View Post

I'm curious.  Why is this sexy? 

 

Because it's made with extra virgin olive oil blushing.gif

 

Seriously though, I make this all the time... or at least I used to before I went low-carb.  Except I add vermouth to the sauce long before the pasta hits it.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 8

Interesting. I call the following "date food"

 

Set water to boil for pasta (linguini). Meanwhile, sauté thinly sliced shallot in butter and olive oil, add sliced garlic to taste and red pepper flakes(some heat). Sauté until shallots are tender, splash of white wine and cook off the alcohol. Add some shrimp and cook until half done and splash with lemon juice or zest. Add pasta to pan with shrimp, toss while adding some pasta water. Season accordingly.  Add a few diagonally sliced spring onion(thin), cherry tomatoes (cut in half if they are big), and stir over low heat for 1 minute (or until the shrimp cook through). Add a generous handful of basil chiffonade, Drizzle extra virgin olive oil after plating.

post #5 of 8
Thread Starter 
Quote:
Originally Posted by siduri View Post

I'm curious.  Why is this sexy? 

The ingredients should be fresh (tomatoes, mozzarella, basil) like the traditional insalata caprese. and Sauvignon Blanc? C'mon...

Fresh is sexy
post #6 of 8

I would think of sensuous as being more sexy.  Fresh is more - how can i say - more direct, more practical, more take it and run.  But anyway, everyone has their own ideas on this.  Italians consider hot pepper to be sexy - and raw eggs that are supposed to give you boundless energy!  Zabaglione, for instance. 

 

Anyway, i would make caprese pasta with a heavy duty pasta, not angel hair that won;t stand up well to fresh tomatoes and melting mozzarella. Also when you pick up the strands of pasta, all the tomatoes and all fall to the dish!   So I use rigatoni, or penne, or better yet, small penne (pennette).  Then some of the pieces of tomato and mozzarella will end up inside the tubes of pasta and the others outside, can be forked up with every bite of pasta. 

 

I also make the sauce or whatever you call it, first:  raw red tomatoes cut in small cubes, good quality mozzarella cut in small cubes, and some crushed garlic and fresh basil and a good quantity of good olive oil - salt and pepper. 

 

Then i boil the pasta, and as soon as it's drained and still hot, i mix in the tomato/mozzarella mixture and cover it (off the heat) a minute or two.  The mozarella just softens and starts to hint at melting, the tomatoes get a little warmer, the pasta gets a little cooler, and after a minute or two i serve it. 

 

One of the most practical and quick one dish summer meals you can eat.  But i can't say it's sexy. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #7 of 8
Thread Starter 
That too, I can agree with that. Thanks for the info and good tips. You're right! The tomatoes did fall to the bottom. However it is a scrumptious kind of meal.
post #8 of 8

In general the bigger the chunks in the sauce, the bigger the pasta should be.
 

But with nice red tomatoes, creamy white cheese and fresh green basil this style is very nice looking.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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