Sunday, March 20, 2011

March 20: Caprese Hot-or-Cold Pasta Toss

1 pound penne rigate or other short-cut pasta
3 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
1 small white onion, finely chopped
6 small, firm (underripe) tomatoes, chopped
16 to 20 fresh basil leaves, shredded
1/2 cup chopped fresh flat-leaf parsley
   Salt and freshly ground black pepper
12 bocconcini, drained and halved or chopped

Cook the pasta in salted water until it is al dente.

While the pasta cooks, heat a large skillet over medium heat. Add the EVOO. When the oil is hot, add the garlic and the chopped onions and sauté for 5 minutes.

Add the tomatoes, basil, and parsley to the pan and season with salt and pepper.

Add the drained, hot pasta to the pan and toss. Add the bocconcini and toss again. Taste to adjust seasoning and serve, or chill and serve cold.


This is the last variation of the Sicilian-Style Swordfish Rolls. I made this for the church potluck today, so I thought I'd try it cold since last year I made it hot. It was not a very popular item and we have lots of leftovers. It is much better hot. When it's fresh it's really good, but it's not that good when it's been setting overnight in the fridge. I'm going to heat it up and we'll have it for dinner.


  1. Like you, I have been gradually cooking my way through this cookbook. I found this recipe pretty confusing, as it seems to call for doubling a ton of ingredients mentioned in a much later recipe that includes salad. Yet the recipe itself doesn't mention most of those ingredients. Clearly a mistake, but I'm curious how you determined what to do, since you only double the ingredients for the recipe immediately preceding this one.

    Thanks, I appreciate your feedback.

  2. Oh yeah, that was super confusing. I figured out that when it says "Salad Capricciosa with bocconcini," it was a typo, probably because it explains what bocconcini are on that page. I think it meant to say, "double the amounts of the 'chopped caprese salad' #78 (see #185 for a definition of bocconcini)" or something like that. When I read the instructions, that's what it seemed to be for (because of the ingredients it mentions). I hope that helps and wasn't confusing :) Good luck.

  3. Thanks, Sarah, I think you're on the $ with your interpretation. It's funny, I made it for dinner last night, and none of us thought it was all that great, and yet, still, all of it got scarfed down.

    I'm glad I discovered your blog in case any other questions come up.

    I'm not as ambitious as you--started this project in December 2005 and my goal is to finish all the recipes before my son graduates from high school next June. But it's been a great way for me to learn how to cook, and I have my son rate each recipe. The meals are a little erratic, but I appreciate the thinking that went into the concept of the book, and even the less successful meals have taught me something. All in all, a really fun intro to cooking.