Creamy Caprese Pasta

By: Amecia Matlock

This was born of a dual craving for pasta and a caprese sandwich. Why choose? When you can have both! With an arugula pasta base and a creamy tomato pesto sauce littered with fresh mozzarella cheese, this pasta does not disappoint.

Ingredients

• 3 cups fresh arugula
• ¾ cup flour
• 1 egg
• 2 tbsp olive oil (approx.)
• 1 whole yellow onion
• 7 cloves of garlic
• ¾ cup tomato paste
• 1-2 tbsp. pesto
• 1 cup cherry tomatoes
• 1 cup water
• ½ cup heavy cream
• 2-3 sprigs of basil
• ½ cup fresh mozzarella cheese
• salt to taste

Directions

Arugula Pasta:

• Blend arugula and flour until fully incorporated into a powder like texture
• Transfer to a flat surface and create a well in the middle
• Crack an egg into the middle of the well

• Use a fork to slowly mix your flour mixture into the egg well
• Once fully incorporated, liberally flour your surface and hands. Knead the pasta dough for 5-10 minutes.
• Cover the dough and let rest for 30 minutes
• You can shape the pasta by hand or using a pasta maker into your desired shape. I created small medallions.

• Drop into boiling salt water and boil for about 3 minutes or until al dente.
• Drain and pasta is done!

Creamy Tomato Pesto Sauce:

• Heat olive oil in medium saucepan and mince garlic and onion

• Sauté garlic and onion for a few minutes and then add tomato paste and pesto.
• Stir until fully incorporated and brought up to heat.
• Add tomatoes, water, and salt to taste
• Cover and simmer until tomatoes have popped and cooked down.
• Add in basil and stir until cooked down and incorporated.
• Turn down heat and add heavy cream. Stir in until ingredients are fully combined.
• Sprinkle diced or pearled fresh mozzarella atop the sauce mixture and cover.

• Once the cheese begins to melt your sauce is done!
• Combine your pasta and sauce or simply layer the sauce on top of your pasta and enjoy!

Pairs well with garlic ciabatta bread.

Let me know if you give this a try and how you make the recipe your own 🙂