Monday, July 5, 2010

Shells alla Caprese

Finally, I know- I have been promising to post this recipe for... months... I REALLY didn't mean for it to take this long. But here it is!

This recipe is a little hard to give measurments for so just realize you have to go with the flow on this one a lot of it is to taste, and what you can find to purchase in your local stores. It can also be served hot or cold, we prefer warm.

Shells Alla Caprese
recipe as shown serves 4 adults very generously...

Tomatoes - you can use what ever size/type you prefer. I like the smaller on the vine tomatoes, this container contains 2 pounds I use the whole thing.
fresh basil - to taste
3-6 cloves garlic - depending on size and your preference to garlic
salt and pepper - to taste
Olive oil - optional
Fresh mozzerella - 16 oz shown in picture

-Start water to boil

If you know how to make Bruschetta this next part will be very familiar to you as this is what you will be making. You can make this part of the recipe in advance and let it sit in the fridge it only tastes better the longer you let it marinate (within reason of course!).

-wash, seed and chop up tomatoes (seeding your tomatoes will keep your pasta from being overly liquidy, it will also be better if you have left overs)
-chop your fresh basil
-press your garlic
-Mix tomatoes, basil, garlic, salt and pepper in bowl. If you would like add a tbs. of olive oil in. (I tend to skip this step)
-Cube the fresh mozzerella and put to the side.
-strain your shells, if you want the pasta to be cold rinse the shells in cold water.
-add cooked shells and then the mozzerella on top of the bruschetta
-mix and serve
Try not to eat to much, this recipe is ridiculously addictive!
Let me know if you have any questions!


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