Once in a while I love to make pasta with whatever I have available without going to the store. I made bruschetta a couple days ago so I had an abundance of tomatoes. This is what I came up with. I must say, this Caprese linguini came out really delicious, so much so, that I almost ate the entire recipe. I know that’s bad, huh? Oh well, maybe I will skip breakfast tomorrow to make up for it. I let this sit for an hour before eating it and I loved all the flavors that developed at room temperature.
8 oz. linguini pasta, not any more than that
3 tablespoons olive oil
2 cups chopped yellow squash, 1 inch pieces
3 cloves garlic, minced
1/4 teaspoon red chili pepper flakes
1 ½ cups quartered yellow or orange cherry tomatoes
1 ½ cups quartered red cherry tomatoes
15 large fresh leaves basil, chiffonade
1 ½ cups Mozzarella Fresca pearl mozzarella, (or 1 inch pieces fresh mozzarella)
¼ cup grated parmesan cheese
Kosher salt and pepper
Heat a large pot of salted water to boil. Cook the linguini to al dente. Reserve ½ cup pasta water and drain the pasta. Set aside.
Meanwhile, heat a large saute pan to medium heat and add the olive oil. Add the squash and saute for 1 minute. Add the garlic and chili pepper flakes and saute for 1 minute. Add the tomatoes and saute for 2 minutes. Add the pasta to the pan and mix. Add the basil, mozzarella pearls, and parmesan cheese and mix well. Add a little pasta water to thin out if desired. This is the time to season the pasta, after you’ve added salty pasta water, if needed. Serve warm.
Skinny tip! Omit the olive oil and lightly spray the bottom of the saute pan with olive oil. You can substitute a low-fat mozzarella cheese instead of the Mozzarella Fresca.