Quick, easy, and lightly flavored with a bright pesto.
It’s a great way to use up a bumper crop oftomatoesand herbs.
Add about 2 tablespoons of kosher salt to a large stockpot of boiling water.
Credit:Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
When the pasta is cooked, reserve a cup or two before draining.
What Is a Caprese?
Refrigerate leftover Caprese pasta in an airtight container for up to three days.
Enjoy at room temperature or warmed on the stovetop before serving.
pkg.fresh linguine
2Tbsp.kosher salt
2Tbsp.olive oil
2pintscherry tomatoes
1shallot, thinly sliced (about 1 oz.)
Drain pasta, reserving 1 1/2 cups cooking water.
Cook tomatoes and aromatics:
Wipe Dutch oven clean, and add olive oil.
Heat oil over medium-high.
Add tomatoes to hot oil, and cook, stirring often, until slightly softened, about 2 minutes.
Add shallot, and cook, stirring often, until softened, about 2 minutes.
Stir in garlic; cook, stirring constantly, 1 minute.
Complete pasta:
Add chicken, pasta, and herb pesto to coat.
Add 1/2 cup of reserved cooking water, stirring to combine.
Gradually stir in remaining cooking water, 1/4 cup at a time, until desired consistency is reached.
If your family has a favorite bang out of pasta, feel free to substitute it in.
you could skip adding the chicken to this Chicken Caprese Pasta for a vegetarian version.
