pasta caprese

‘the salad that originated in Capri is a classic and my pasta bake has the same ingredients.  It is lightly baked and then before it is served topped with more of the same fresh ingredients’

conchiglie caprese recipe 0

You will need:

500g Conchiglie (pasta shells)
3 tablespoons olive oil
3 cloves garlic
200g chopped canned tomatoes
1 tablespoon tomato puree
3 tablespoons fresh basil, finely chopped
a pinch of dried oregano
1/2 glass white wine
3 tablespoons grated mozzarella

Cook the pasta shells according to the instructions on the packet but reduce 2 minutes cooking time as the cooking process will carry on in the oven.

Prepare a simple tomato sauce by gently cooking the garlic in olive oil. Do not allow it to brown and add the canned tomatoes and carry on cooking on a gently heat. As soon as it reaches boiling point add the wine and reduce the heat. Stir and add the tomato puree and dried oregano, salt and pepper to taste. Cook for 5 minutes and turn off the heat.

Mix the sauce with the cooked pasta shells. Prepare a baking dish with baking spray.  Place the pasta and sauce in the dish and sprinkle the grated mozzarella on top.  Bake in a preheated oven at 190C for 30 minutes.  Remove from the oven and allow to rest before adding the rest of the ingredients.

After baking and just before serving:
150g vine-ripened cherry tomatoes, sliced
250g fresh mozzarella
A spoonful of fresh basil
a few arugula leaves, washed well and dried, chopped
a pinch of dried oregano
1 tablespoon olive oil
freshly ground black pepper to taste
a few drops good wine vinegar to drizzle

Scatter the rest of the ingredients on the surface and serve immediately.



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