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Pasta Caprese

The problem with most of the pasta caprese recipes is that the cheese clumps into an intractable softball-size wad in the bottom of the pasta bowl.

To solve this problem, you can dice super- market cheese and place it in the freezer for a few minutes before combining it with the hot pasta alloweing the cheese to soften but keep it from fully melting (and turning chewy) during cooking.

Pasta Primavera

When making the pasta primavera recipe, I blanch the vegetables together rather than separately. Of course, I put the vegetables into the pot at different times to make sure each cooked properly.

Cream sauce, is usually cooked separately from the mushroom and tomato sauce; but I've found that by adding the cream to the mushrooms and tomatoes they can be cooked together.

Pasta

We love pasta and these recipes!

This Pasta Caprese dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil. Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta. If handmade buffalo or cow’s-milk mozzarella is available (it’s commonly found in gourmet and cheese shops packed in water), it's best to use it, but skip the step of freezing and add it to the tomatoes while marinating. Additional lemon juice or up to 1 teaspoon sugar can be added at the end to taste, depending on the ripeness of the tomatoes.

Pasta Primavera

Pasta e Fagioli

Thank you to my friend Jannet for this recipe!