Hi! I’m Jessica, a 26-year old living in Manhattan with two jobs, a husband who’s a picky eater but will try anything once (even if it takes some coaxing) and a cat who practically personifies that stereotype about curiosity. I deal with food on a daily basis at work, yet still find it comforting to come home and cook new things. I like coffee, traveling, dogs of all kinds, excuses to dress up, and nachos. I’m super excited about this blog and have been wanting to do one for quite some time. Thanks to Jane’s initiative, it’s finally getting off the ground!
Of all the recipes I could have chosen to share first, I think this one is great because I made it up myself. With the components of a caprese salad, plenty of garlic and pasta, there’s nothing to dislike here. It even tastes good cold.
roasted garlic caprese pasta
16 ounces pasta
1/2 cup sun dried tomatoes, dry packed not in oil, sliced
1/4 cup extra virgin olive oil
5 cloves garlic, finely chopped
16 ounces fresh mozzarella cut into bite-sized pieces
1/4 cup basil, chopped
salt and pepper, to taste
Bring a large pot of water to a boil and add the pasta. If using dry packed tomatoes (I prefer these), add them to the pasta water so they can re-hydrate a little while the pasta is cooking. If using oil packed ones, you can add them later. Cook until the pasta until tender and drain. While the pasta is cooking, add the oil and garlic to a small saute pan and roast the chopped garlic on low heat. Keep an eye on it- if the heat’s too high it’ll brown then burn before you know it. Once the pasta is drained toss it in a bowl with the mozzarella, basil, roasted garlic and olive oil. Add salt and pepper to taste.