Fresh & Easy Pasta Caprese

On Friday night I was seriously considering just grabbing take-out for dinner.  The fact that I was in my yoga pants and sporting a hairdo unfit for public visualization stopped me from heading out.  I also guilted myself into cooking by pointing out all of the yummy food I had right here.

I had purposely picked up fresh basil the night before…

To go along with the bit of buffalo mozzarella still waiting to be put to good use…

And conveniently there were still a few strawberry tomatoes left…

So pasta was born.  One of the easiest, yet tastiest pasta recipes I’ve thrown together in a long time.  Pasta Caprese.

Directions:  (For one meal-sized serving or two side-dishes):

1. Boil pasta of your choice according to box directions (I used Catelli Smart Penne). 
2. While pasta is boiling, cube about 1 ounce of the mozzarella, quarter 6-8 mini tomatoes, and roughly chop a handful of fresh basil.
3. When pasta is done boiling, drain…but not too much…it should still be wet…and return it to the pot. 
4. Drizzle with good olive oil and balsamic vinegar to taste (just enough to coat the pasta) and toss well.
5. Immediately add the cheese, tomatoes and basil.  Season with coarse salt & fresh ground pepper. 
6. For added flavour add about 1/2 ounce of grated asiago cheese. 
7. Stir until cheeses start to melt.  Taste and re-season if necessary.
8. Serve.

Tasty, healthy comfort food for a quiet Friday night.  Pair with Prince of Persia and a cozy blanket.  Enjoy!