I’ve seen so many variations on your checca sauce pop up of late, I thought I’d look into how you do it. You see, caprese and I are old friends. Adding pasta to the mix only makes it better in my book.
…along with some fresh oregano and thyme from my own deck.
CAPELLINI CAPRESE ALLA KATTY
8 ounces capellini
3 garlic cloves, pressed
1 pint grape tomatoes
1 ounce piece of Pecorino Romano, coarsely chopped
8 to 10 fresh basil leaves
handful of fresh parsley, coarsely chopped
2 sprigs fresh oregano (leaves only)
2 sprigs fresh thyme (leaves only)
salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Combine all ingredients (except pasta!) in a food processor. Pulse until the tomatoes are coarsely chopped. Do not puree.
Cook the capellini according to package directions (just two minutes for De Cecco, my favorite in a box). Reserve 1/4 cup of pasta water, then drain. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl with the 1/4 cup of pasta water. Serve immediamente!
Freshly-made sausages from your favorite local Italian market (this is mine below!) pair beautifully with this dish.