Pasta Caprese

The cold pasta just perfect for the hot summer.
Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, tomatoes and basil, seasoned with salt, and olive oil.
This time, I'll use mozzarella, tomatoes and basil to make a cold pasta.
Start cooking!

First, make the sauce.
Minced the onion.
Peel the garlic. Then crush the garlic with a wooden spoon.

Chop the basil.

Add the olive oil and the crushed garlic to the "Magic Fry Pan" over low heat, tilting it slightly.
Gently saute' the garlic until it turns a golden brown.
When the garlic color changed, it takes out.

Add the onion. Then stir-fry it until softened.

Add the boiled tomato.

Add the chili-pepper and half amount of the basil.
Let it cook down for 5 min.

5 min later.
Season with salt and pepper.
It's salty, but it become a just good taste when it was cooled.

Then cool in the refrigerator until it become cold.

Cut the grape tomato into quarter.
Dice the mozzarella cheese into 1cm pieces.

I use the 1.2mm pasta because I couldn't get the capellini at the supermarket.

Pasta is boiled a little more softly than usual.
It become hard when cooled it in water.

Paper dry the boiled pasta.

Dish up on plates.
Let's eat!







Looks so beautiful :-)
The combination of mozzarella, tomatoes and basil is fantastic!
It goes down really well, and taste good.

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