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If you love Italian food as much as my husband and I do, you’ve either tried Pasta Caprese before and love it, or you haven’t tried it yet and I’ll bet that once you do you’ll love it! Pasta Caprese makes use of fresh mozzarella and Costco sells Tre Selle Mini Bocconcini in 1/2 kg tubs at a price that we haven’t been able to find lower anywhere else. Here again this is another recipe where almost all of the ingredients can be sourced from Costco, saving a significant amount of money. You can also make this one gluten free by using TruRoot’s Ancient Grain Penne pasta, which is our favorite GF penne and is periodically available in Costco as well.

Pasta Caprese (with gluten free option) Print Prep time 30 mins Cook time 25 mins Total time 55 mins Author: CostcoDiva Recipe type: Main Serves: 4 Ingredients 5 Roma tomatoes (available at Costco)

handful fresh cherry tomatoes, cut in quarters (available at Costco)

½ cup Kirkland extra virgin olive oil

1 teaspoon Kirkland balsamic vinegar

2 cloves garlic, sliced

Kirkland salt and fresh ground Tellicherry pepper

pinch of cayenne pepper

1 pound of TruRoots Ancient Grains Penne (available at Costco) substitute regular penne if you like

½ pound mini bocconcini, cut in half

fresh basil Instructions Prepare the Roma tomatoes Peel and optionally seed the Roma tomatoes. Do this by scoring the bottom of the tomatoes in the shape of an X and then place the tomatoes in a pot of boiling water until the skins begin to show they are peeling away or the score has turned into a long crack in the skin. Remove from the water with a slotted spoon and peel. (If the tomatoes take more than a minute or two to begin to peel, immerse them in cold water when you remove them so they don’t begin to cook) Prepare the sauce Cut the tomatoes into small cubes and then drain them in a sieve/colander for about 15 minutes to remove excess liquid. In a medium sized bowl combine the balsamic vinegar, olive oil, garlic, cayenne, the peeled cut Roma tomatoes, salt and pepper to taste and allow the flavors to develop by letting the tomato sauce sit for at least 15-20 minutes. Cook the pasta until al dente Drain the pasta and then put it into a large bowl Add the tomato mixture and toss Add freshly cut basil and the bocconcini, toss again. The bocconcini may begin to melt and this is perfectly fine. Serve into a dish and top with a handful of the quartered cherry tomatoes and a little bit more fresh basil. 3.2.2265