4 Servings 15 min Cook
1 Cloves, minced Garlic
2 Tbsp, drained Capers
3 Cup cherry tomatoes Cherry Tomatoes
2 Tbsp, leaves Basil
3 Tbsp Olive Oil
1 Dash Salt
1 Tsp, ground Pepper
7 Oz Pasta
1 Tbsp Pine Nuts
2 Medium (2-2/3" dia) Peaches
7 Oz Mozzarella Cheese
1/2 Cup Arugula
Mince the garlic very finely.
Mash the capers with the back of a knife.
Divide the tomatoes in half.
Chop the basil.
Place everything in a large serving bowl and add a few tbsp of olive oil, salt and pepper to taste.
With your hands, squeeze the tomatoes until soft and juicy.
Cook the pasta in lightly salted boiling water according to the instructions on package.
Meanwhile, lightly toast the pine nuts in a skillet on medium heat.
Slice the peaches/nectarines and tear the mozzarella into smaller pieces.
When that pasta is done, reserve about 1/2 cup of cooking water and drain the rest.
Add the pasta immediately to the serving bowl while it’s still hot, toss with the tomato "sauce" and arugula until well mixed, add some of the cooking water if you want to make it a little creamier.
Decorate with peaches, mozzarella cheese, pine nuts, arugula, a few whole basil leaves and an extra drizzle of olive oil.
Enjoy!
Recipe inspired by: http://www.
greenkitchenstories.
com/summer-pasta-with-smashed-tomatoes-peaches-mozzarella/
