This dish prepared in the style of Caprese is very suitable for feeding a crowd. The recipe calls for 1 pound of shell pasta, 5 cups of diced beefsteak tomatoes (2 pounds), 2 cups of chopped fresh mozzarella cheese (3/4 pound), half of a small red onion thinly sliced, 1/4 cup of extra-virgin olive oil, 1/4 cup of chopped fresh flat-leaf parsley, 1 clove of garlic minced, salt and pepper. The total time for preparation is 40 minutes, with 15 minutes of prep time and 6 servings. To prepare, cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and toss with the tomatoes, mozzarella, onion, olive oil, parsley, and garlic in a large bowl. Season with salt and pepper and serve. This recipe was sourced from the July/August 2003 issue of Everyday Food.
Ali
26.04.2023 @ 23:48
This dish prepared in the style of Caprese is very suitable for feeding a crowd. The recipe calls for 1 pound of shell pasta, 5 cups of diced beefsteak tomatoes (2 pounds), 2 cups of chopped fresh mozzarella cheese (3/4 pound), half of a small red onion thinly sliced, 1/4 cup of extra-virgin olive oil, 1/4 cup of chopped fresh flat-leaf parsley, 1 clove of garlic minced, salt and pepper. The total time for preparation is 40 minutes, with 15 minutes of prep time and 6 servings. To prepare, cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and toss with the tomatoes, mozzarella, onion, olive oil, parsley, and garlic in a large bowl. Season with salt and pepper and serve. This recipe was sourced from the July/August 2003 issue of Everyday Food.