Late Summer Caprese Pasta w/The Dude

‘The Dude’ enjoys the benefits of a good summer home garden. Hierloom tomatoes are a big part of that and I would like to share a quick personal recipe with you all.. The ‘Late summer caprese pasta’ is amazing and will put a smile on everyones face, including the chef, because it only takes as long to make as the pasta takes to boil..Easy and deliscious…’The Dude’ abides…
‘Late Summer Caprese Pasta’
8 med. to large Herloom tomatoes
1 lb. organic pasta (I use bowtie.. Al dente, firmness)
1/3-1/2 cup virgin olive oil (to taste)
3 oz. fresh basil. Chopped fine.
3 oz. fresh baby arugala (tear by hand if too big)
4 oz. smoked mozzarella (1/2 a packaged portion from t. joes) sliced in 1/4″ thick by1/2″ long slices.
4 oz. fresh mozzarella in brine…………………………………………     ”        ”                ”             ”    .
seasalt and fresh cracked pepper to taste…(2 tsp.)
Set pasta to boil in salted water.
1/2 slice the tomatoes across the middle and then slice 1/3″ thickness to make ‘medallions’. 1/2 those to make 1/4’s..Easy breezy,
set aside.
Chop the basil about 1/4″,tear up the arugala if it is too large
Drain and rinse your pasta (set aside).
Chop the two cheeses.
W/hot water re-rinse your pasta, drain, and add incorperate all ingredients (solids and liquids) into large mixing bowl and mix well..
You can always customize w/other items (crushed red chili, roasted garlic, etc.).
Please serve this at room temp. immediately after mixing or slightly chilled.
This will blow your mind..Man…And the chef/host has time to hang out with the guests.. ‘The Dude’ abides….


Elise Thompson

About Elise Thompson

Born and raised in the great city of Los Angeles, this food, culture and music-loving punk rock angeleno wants to turn you on to all that is funky, delicious and weird in the city. While Elise holds down the fort, her adventurous alter ego Kiki Maraschino is known to roam the country in search of catfish.
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