Simple 5 Ingredient Capellini Caprese helps to make our transition from summer to autumn a delicious one!
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Guys! It’s late September and we are on Day 11 of 80+ temperatures in CNY. We haven’t seen anything close to this since they started keeping record in 1903, and they’re predicting two more days of this beachy weather!
Gosh, we feel lucky enough to get temps like this in the summertime, let alone fall!
So what’s a girl to do?
Make a summer-inspired dish of course!
It is true, that Caprese, with its luscious combination of fresh tomatoes, sweet basil, and mozzarella, can most often be found on our plates during the summer months, but I couldn’t resist taking our first tippy toed steps into autumn with this quintessential summertime meal…
…here’s the thing, I wanted to make a dish that would not only highlight the wonderful Italian flavors of Caprese and the ultra thin family favorite capellini, but I wanted to make olive oil the star.
Some of my favorite pasta dishes include a beautiful drizzle of olive oil just before serving, and this olive oil lives up to the desire for a lovely tasting splash as a finishing note. Imported from Italy, this Extra Virgin Olive Oil, made from the finest olives grown in the ‘sundrenched rich soils of the Mediterranean terrain’, makes the dish! Fragrant and delicious, Botticelli produces a gorgeous olive oil.
Botticelli Extra Virgin Olive Oil is a delight on its own (you know, when used for dipping crusty bread and such…), but when served as a final pour over a magnificent dish? Oh yeah! Come to mama!
Preparing this dish is as simple as:
- cooking up your pasta
- combining your tomatoes, basil and bocconcini
- marrying the two
- adding a final drizzle of olive oil
Even though our tastebuds know that it’s September…I’m sure they’ll overlook this minor detail for another chance at this tasty dish!
- Cook capellini in a large pot of salted boiling water to al dente, 4 minutes.
- In the meantime, in a large mixing bowl, gently combine the chopped tomatoes, bocconcini, basil and olive oil.
- When the pasta is done, drain well.
- Let it cool slightly before adding the Caprese mix.
- Toss the pasta then finish with a healthy drizzle of the olive oil and more fresh basil.