Skip to main content
Epicurious
Cookbooks

Caprese Hot-or-Cold Pasta Toss

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Cutlet ingredients

Add

Double the amounts of the Salad Capricciosa with bocconcini (#185)
1 pound penne rigate or other short-cut pasta
3 tablespoons EVOO (3 times around the pan )
3 garlic cloves, finely chopped

Preparation

  1. Step 1

    Cook the pasta in salted water until it is al dente.

    Step 2

    While the pasta cooks, heat a large skillet over medium heat. Add the EVOO. When the oil is hot, add the garlic and the chopped onions and sauté for 5 minutes. Add the tomatoes, basil, and parsley to the pan and season with salt and pepper. Add the drained, hot pasta to the pan and toss. Add the bocconcini and toss again. Taste to adjust seasoning and serve, or chill and serve cold.

Rachael Ray 365: No Repeats
TagsPastaStarterSideDinnerLunchCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like a cucumber-cilantro chutney sandwich and scallop piccata.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Tandoori-Style Roasted Cauliflower
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.