Marshalls Abroad

Caprese Italia Life Pasta

Oh, Caprese! Lessons From Italy

/ Caprese Chicken / Caprese Pizza / Snack time / Appetizer for my friend’s baby shower at our house /
When I moved to Rome, the very first thing I was taught how to make was Pasta Caprese. A chef took a group of us to her villa in the Roman countryside after we spent a day in the markets picking fresh ingredients, and together we learned to cook an Italian feast, which we later ate on her gorgeous open patio. Can I just stop there for a second!? That sentence still totally blows my mind. If any of you are still in school and have an opportunity to study abroad, please please do! Up until meeting Cam, it was the biggest, most exciting year of my life.
I think it was in Rome when it finally clicked that simple, fresh ingredients make the best meals.  And that wine goes with everything!! (: I loved this pasta from the moment I first learned to make it & Cam says he could literally eat it every single day. It’s his absolute favorite and was his comfort food when he was at the Academy. It’s so simple that it’s also my easy go-to dinner.  I’ve improvised a few times but the best is always when I make it straight from how I learned in Roma:
1. Depending on how much pasta you’re making, pour the 1-2 cups of EVOO in a large bowl. Crush the garlic cloves {it won’t be the same if you use canned garlic!} into the olive oil. Sprinkle in some sea salt. Halve the cherry tomatoes and add to the bowl, making sure they are completely covered in the olive oil and garlic. Set aside. 
2. Fill a large pot with cold water to about 3/4 full. Once boiling, add a few handfuls of sea salt. I was surprised in the beginning by how much salt I was taught to use, but it really does brings out the flavor and now this is how I make pasta every single time. Cook the rigatoni al dente, stirring often. Strain, but do not rinse. Set aside until it cools. 
3. Chop the basil and cube the mozz. Add the pasta to the bowl of olive oil, garlic and tomatoes, combining the basil and mozzarella as well. Mix and add more olive oil if it needs it.
Buon appetito!


Comments

  1. Anonymous says

    WOW! Dopo aver visto questo, devo andare assolutamente a mangiare qualcosa!!!!!!!!!!! bacioni

    Ana

  6. Katie Cook says

    since going dairy-free the absolute thing I miss the MOST EVER is fresh mozzarella! ahhhh, to die for. I've found great substitutes for EVERYTHING else, but not for cheese, boo! Oh well, i'll always have the memories of when I lived in Italia ate ate mozz with ANYTHING and everything, haha! bacci amica! ci parliamo doppo! amore:) Katie

  8. alongobucco says

    The thing I miss most about my few months spent in Italy are by FAR how fresh and incredible all the food was. They are just effortless in their culture and cooking. Your pasta looks amazing!

    -Alyssa
    The Glossy Life

  11. Allie says

    I'm studying abroad in Italia next semester! (So, in the Spring.) I am SO excited and you just got me even more excited. I'll have to email you before I leave for any recommendations!

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