Rigatoni Caprese

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Rigatoni Caprese

 

6 cups hot cooked rigatoni, penne or ziti, about 3/4 poind uncooked pasta

4 cups chopped plum tomato

1 1/2 cups fresh basil leaves, thinly sliced

1 cup diced fresh mozzarella cheese

2 tablespoons extra virgin olive oil

1 tablespoon capers

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 garlic clove, crushed

1/3 cup Parmesan cheese

Dash crushed red pepper flakes 

 

Combine pasta, tomatoes, basil, and mozzarella in a large bowl. Combine oil,

capers, red pepper flakes,salt, pepper, and garlic in a small bowl. Stir well

with a whisk. Pour over pasta mixture and toss gently. Sprinkle with parmesan

cheese and toss well. Yields 5 servings. 

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