Orecchiette Al Fresco
This is Susan?s and my favorite summer time pasta. We make it on the boat because it?s easy and only a few ingredients are required.
Ingredients
- 1 lb of Orecchiette
- 8 oz of Mozzarella cubed into 1/2? pieces.
- 1 container of grape tomatoes
- 1 cup of white wine
- 1 cup of fresh basil leaves or less if you don?t like it. chiffonade - That means roll it up and cut so it?s like ribbons
- 1 cup of pasta water reserved
- ? cup of extra virgin olive oil
- 5-7 cloves of garlic more or less if you prefer.
- ? cup of capers
Instructions
- Cook pasta al dente
While the pasta is cooking
- Mince garlic and saut? in olive oil until soft, do not burn or you will have to start over.
- Add white wine and cook for a minute or two.
- Cut tomatoes in half and cook only a few minutes just barely blister
- Drain pasta, and pour sauce over.
- Stir in capers
- Add mozzarella cheese and basil stir and salt as desired.
- Add some pasta water if you need a little more liquid.
- Serve with the balance of the bottle of white wine.