Tasty Tuesday: Caprese Shells
I have to admit, when I first saw this recipe on HowSweetEats.com I didn’t even read the post. I just looked at the pictures, saw the cute little balls of mozzarella and copied down the recipe for my grocery list. I had never paid attention to the fact that mozzarella came in tiny balls and wanted to make it because 1. how cute are they and 2. this dish looked delicious.
This dish has all the things that make up a good pasta dish – whole wheat pasta, tomatoes, basil and of course, the mozzarella. You can’t go wrong there. The original recipe also included mini meatballs, but I wanted to keep it simple. If you’re looking for filling, but won’t make your feel heavy and gross pasta dish, this is the one for you!
Recipe from HowSweetEats.com
1 1/2 pounds whole wheat pasta shells
1 tablespoon olive oil
2 garlic cloves, minced
1 (14 ounce) can diced tomatoes
1 pint grape tomatos, halved or quartered
10 fresh basil leaves, chopped + more for topping
1 cup ciliegine (mini fresh mozzarella balls)
freshly grated parmesan cheese
Prepare water for pasta, bring to a boil and boil the pasta.
Heat a large skillet over medium heat and add olive oil and garlic, then stir in diced tomatoes, chopped basil and fresh grape tomatoes. Before draining pasta, reserve 1/3 cup of the water and pour into the skillet. Add the pasta into the skillet, then add the meatballs once finished. Turn off the heat and add the mozzarella. Top with some freshly grated cheese and more basil.