pasta with caprese sauce and pan fried garlic toasts
Recipe by Christina Provo
Olive oil for frying, plus 1 tablespoon
1 baguette (or 2 smaller artisan loaves, like smaller baguettes or ciabatta), sliced on the diagonal into 1/4 or 1/2 inch slices
2 cloves garlic, sliced in half
Coarse black pepper
3 pounds Roma or plum tomatoes, chopped
7 cloves garlic, minced
1 teaspoon sugar
3 ounces fresh basil
1 pound dry campanelle or farfalle pasta
1/2 pound fresh perline mozzarella balls, drained of liquid
- Fill a large pot with water and add 1 tablespoon coarse salt. Heat until boiling.
a large skillet over medium high, heat just enough olive oil to
completely cover the bottom of the skillet. When heated, lower the heat
to medium and place as many slices of bread that will fit without
crowding. Cook until golden brown, about 1-3 minutes. Flip and continue
cooking until other side has browned, about a minute loner. Add more oil
as needed. Remove onto a plate and cool slightly. Brush tops with the
cut side of a clove of garlic, releasing the oils onto the toasts.
Sprinkle with pepper. Continue cooking until all slices are toasted.
in another skillet heat a tablespoon of olive oil over medium heat.
When oil shimmers add the tomatoes, garlic cloves, a teaspoon of coarse
salt, sugar, and a sprinkling of pepper. Cook at a continuous simmer
until the tomatoes have cooked down and the juices have almost
evaporated, about 30 minutes. Lightly mash half the tomatoes.
water is boiling, cook pasta 2 minutes under directions listed on
package. Before draining, add 1 cup pasta water to skillet with
tomatoes. Drain pasta and add to skillet, stirring to coat. Cook until
al dente. Remove from heat.
- Thinly slice basil. Stir in basil and mozzarella balls into pasta. Portion onto plates an serve with garlic toasts.