It’s been really hot here lately, and I’ve been cooking less. I’m looking around for more cool pasta salads like this. The nice thing about pasta Caprese for me is that I just wing it. I used to search for recipes, but it’s way more fun to improvise, taste, and adjust as I’m going.
It’s tough to go wrong when summer tomatoes are at their peak. Still, I think too much raw garlic can ruin the dish, so I roughly chop mine and then saute it in some extra virgin olive oil. Then the oil is infused with the flavor of the garlic. I usually finish the dish with a bit of fancy balsamic vinegar too. That dash of richness brings everything together well. Good salt is also important.
I’m lucky when it comes to the cheese because there are some spots nearby my office where I can get the fresh stuff. I’m not talking about the fresh mozzarella you get in the supermarket. I’m talking about Italian delis where they make their own cheese and have it still sitting in water. That’s the good stuff. If you haven’t tried mozzarella so fresh that it’s still warm or at room temperature because it was made so recently, you’re in for a treat some day.