Backed Caprese Pasta
As you may know Italian pasta is well-regarded and revered around the world. Thousands of variations can be found and anyone can find, and anyone can find among them their favorite recipe. There are a few things I like about this Caprese Pasta, but the leading one is perhaps the final touch, which gives the baking to the mozzarella and prosciutto.
Ingredients for 6-8 servings:
- 3 cups cherry tomatoes
- ¼ cup extra virgin olive oil
- 2 cloves of garlic, grated
- 1 tsp balsamic vinegar
- 1/3 cup fresh spices like thyme and oregano
- 1/2 tsp. wholesale ground red pepper
- salt and pepper
- 450 g of Penne Rigate pasta
- ¾ cup basil pesto
- 2-3 cup baby spinach
- 250 g of torn mozzarella or burrata
- 80 g thinly sliced prosciutto
- fresh basil for serving
To prepare homemade pesto:
- 1/2 tsp. Sea salt
- 3 cloves of garlic
- one bunch of basil (leaves only)
- ¼ cup grated parmesan
- ½ cup olive oil
Preheat the oven to 200ºC. Use a 20-by-30-cm refractory pan. Sprinkle the bottom with olive oil and place the cherry tomatoes, garlic, spices, hot red pepper, salt and pepper. Stir well and bake for 10-15 minutes until the tomatoes soften.
During this time put a large pot of salted water and put the pasta to boil. Boil Penne Rigate pasta according to package directions. Let the pasta is al dente.
Drain and immediately flavor with pesto, add the spinach and half of the cheese. Use a ready-made pesto or cook your own by blending the ingredients. Add the baked tomatoes as well as all the juices from them. Stir well.
Transfer everything to the refractory pan where we baked the cherry tomatoes. Spread the remaining cheese evenly over the pasta and arrange the prosciutto over the cheese. Transfer to the oven and bake for 15 to 20 minutes, or until the cheese is melted and the prosciutto becomes crispy.
Remove from the oven and garnish with fresh basil.
Serve immediately and enjoy with a glass of chilled white wine.