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Rigatoni alla Caprese

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Rigatoni alla Caprese

 

When I was a kid back home in Willow Grove, Pennsylvania Mom used to make one form of Pasta or another probably 4 times a week. My favorite was always rigatoni. Back then in our house we never called it Pasta. It was always referred to as macaroni. 

Usually she would serve meat together with the macaroni. Meatballs mostly or maybe short ribs and then we would sprinkle Locatelli cheese over it. Macaroni, especially rigatoni was my favorite above all else. 

In the summer time she frequently substituted fresh tomatoes in place of sauce and often would serve what I came to know as Caprese… similar to the salad that we all love so much. 

 

Ingredients

For 4 Person(s)

  • Rigatoni pasta – 1 pound

  • Fresh Tomatoes, 1 pound diced

  • 1 pound fresh mozzarella diced

  • 4 cloves garlic

  • 3 leaves fresh basil

  • 4 tablespoons extra virgin olive oil

  • black pepper and peperoncino

Directions

  1. In a large pan saute` the garlic until it turns golden.

  2. Add some hot pepper as desired and the tomatoes.

  3. After a few minutes cut the basil leaves in half and add to the pan and cook for 15 minutes.

  4. Boil the pasta to an Al Dente consistency and pour into the pan.

  5. Toss the pasta for 2 minutes. Add 3/4 of the mozzarella and plate.

  6. Garnish with the remainder of the mozzarella and a sprinkle of fresh black pepper as desired.

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