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Edna's Famous Pretty Caprese Pasta Salad Here is a recipe from one of our readers who loves to cook and seems to have the knack for great eats. In her own words... Take it away, Edna! Ingredients:
Rigatoni pasta - for some reason it just makes it taste better, it's
the right balance of pasta. Use the whole box, cook to your liking, I like it a little al dente.
Good Olive Oil
Salt (Kosher or the fancy kind), as much or as little as you like.
A lot for me! Fresh Ground Pepper (it makes a difference) I have a small coffee
grinder that I never use and I grind my peppercorns in this...it
brings out the flavor more than a standard pepper grinder.
Grape or Cherry Tomatoes (they have more flavor). Cut in half.
Fresh Mozzarella (I like the little balls, cut them in half or
quarters)
Fresh Basil - sliced Fresh Ground Parm or Pecorino if you can find it. I like the
Pecorino b/c it has a stronger flavor. To taste.
If I'm feeling really crazy I'll add pine nuts.
Just use as much olive oil that will lightly cover the pasta. I like to put
it in when the pasta is still a little warm it just seems like it
helps the olive oil come to life. I add in the mozz first, when it's
still hot, so it melts a little bit on the pasta. Then, add
everything else to taste. It's better if it has time to rest together
for a bit - you can even make it the night before.
It can be served cold or at room temperature.
To fancy it up even more...buy a baguette, slice it in about 1/4 inch
slices, brush with olive oil and sprinkle with kosher salt. Grill
each side on an indoor grill pan until the bread gets grill marks and
is crispy. Cut up or break into bite size pieces (croutons) and put
into pasta right before you serve. It adds a great crunch and makes
the dish seem a bit more 'gourmet'. And Voila! Edna's Famous Pretty Caprese Pasta Salad
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