Creamy pasta loaded with tomato and cheese
flavors. No cream is used in the recipe. Milk and cheese give the creaminess to
the pasta.
Serves: 6
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Ingredients
· 1 lb pipe rigate pasta
· 1 teaspoon salt
· 2 tablespoons olive oil
· ½ tablespoon butter
· 1 cup grape tomatoes, halved
· 1 tablespoon tomato paste
· ¼ cup milk
· 3 ounces mini mozzarella balls
· A few fresh basil leaves
· A few fresh mint leaves
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Instructions
- Cook pasta according to the package in a pot of salted water. When it’s completely cooked, drain leaving a little water in the pot.
- Heat olive oil in a large pan over medium heat. Sauté halved grape tomatoes and tomato paste in it.
- Pour milk in it and stir.
- Transfer the pasta into the pan with that little juice and stir.
- Add in mozzarella balls and butter and cover the pan. Let them melt in the pan for about 2 minutes. Finally toss in the basil leaves and stir to combine them all well.
- Garnish with fresh mint leaves and serve hot or warm.
Source from: http://www.giverecipe.com/creamy-caprese-pasta.html
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