Farfalle alla Caprese
Author: Chef Eli
Cuisine: Italian
- 1lb Farfalle
- 4 tbsp EVOO
- 4 garlic cloves, sliced thinly
- 1 tsp red pepper flakes
- 1 grape tomatoes, halved
- ⅓ cup white wine
- ½ cup parmigiano cheese, grated
- 1 cup fresh mozzarella cheese ciliegine
- Salt
- ¼ cup fresh basil, chiffonade
- Bring large pot of salted water to boil. Add farfalle and cook until al dente.
- While the water is boiling, in a large saute pan set to medium heat, saute garlic in the EVOO for one minute (it should not turn brown).
- Add the pepper flakes and tomatoes and saute for approximately 8-10 minutes until the tomatoes break down.
- Add white wine and stir. Add a healthy pinch of salt.
- Let the sauce reduce for 5 minutes.
- When the farfalle is ready, add it on top of the tomato mixture with about a quarter cup of the salted pasta water.
- Pour the parmigiano cheese on top of the pasta so that it melts onto the pasta.
- With a tong, mix the pasta and tomato mixture. Add mozzarella ciliegine and basil and serve. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/farfalle-alla-caprese/
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