Pasta Shells With Mozzarella, Tomatoes And Basil (Conchiglie Alla Caprese)
This delightful pasta dish combines the vibrant flavors of cherry tomatoes, fresh basil, creamy mozzarella, and briny anchovies for a medley of tastes that will transport you to Italy with every bite. Tossed with al dente pasta and finished with a sprinkle of basil, this dish makes for a perfect meal that is both simple to prepare and bursting with Mediterranean goodness. Enjoy this flavorful pasta warm or at room temperature for a satisfying and refreshing dining experience.
— Constant Cookbook
Ingredients
- 1 lb. cherry or grape tomatoes or mixed heirloom tomatoes
- 1/2 cup extra-virgin olive oil
- About 1/2 cup fresh basil leaves, torn into pieces
- 1/2 lb. mozzarella di bufala
- 1 Tbs. plus 1/2 tsp. salt
- 1 lb. conchiglie or other short pasta
- Freshly ground black pepper, to taste
- 8 olive oil-packed anchovy fillets, coarsely chopped (optional)
- 1 Tbs. salt-packed capers, well rinsed (optional)
- 1 cup Gaeta or Kalamata olives, pitted, or 1 Tbs. black olive paste (optional)
- Red pepper flakes, to taste (optional)
Instructions
- If using cherry tomatoes, cut them in half through the stem end. If using larger tomatoes, cut them into pieces the size of a cherry tomato half. Put the cut tomatoes in a bowl and add the olive oil and one-third of the basil. Set aside at room temperature to allow the flavors to blend while you prepare the remaining ingredients.
- Cut the mozzarella into 3/4-inch cubes or coarsely shred it with your hands. Set aside.
- Bring a large pot three-fourths full of water (at least 4 quarts) to a rapid boil over high heat. Add the 1 Tbs. salt and the pasta and stir for the first minute of cooking and occasionally thereafter. Cook until al dente, according to the package instructions.
- Just before the pasta is done, add the 1/2 tsp. salt and a few grinds of black pepper to the tomatoes. When the pasta is ready, drain it but not too dry and transfer to a serving bowl. Pour the tomato mixture over the pasta, add the anchovies, capers, olives and a sprinkle of red pepper flakes and stir well. Let the pasta cool for about 5 minutes, then stir in the mozzarella pieces. (The pasta should be cool enough so that the mozzarella does not melt.) Sprinkle with the remaining basil.
- The pasta can be made up to 2 hours in advance and kept at room temperature; do not refrigerate. Spoon into individual bowls or onto plates, or serve in a large bowl as part of a buffet. Serves 4 to 6.
- Adapted from Williams-Sonoma Foods of the World Series, <i>Rome,</i> by Maureen B. Fant (Oxmoor House, 2005).
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