I love Caprese salads with a passion and I make them all the time so I thought, why not make a pasta in that same style? I saw a recipe similar in Cooking Light Magazine also, so it seems like a popular thing! It’s quick and easy too!
penne pasta – gluten free, of course – my recipe made enough for 2
1/4 cup shredded mozzarella
1/4 cup shredded Parmesan
1 cup sour cream
1 shallot – chopped
2 cloves garlic – chopped
1/4 shredded fresh basil
cherry tomatoes – mine were golden, but whatever floats your boat!
pepper – to taste
pink sea salt – to taste
Cook your pasta according to the packaging.
As pasta cooks, in a small sauce pan, heat a drizzle of olive oil. Toss in the shallot and garlic and cook 1 minute. Add the sour cream and allow to bubble just slightly. Stir in the cheeses and continue to stir until cheeses are melted. Add the pepper and sea salt, as you desire. I find the pink sea salt is the best in this combination of ingredients.
Once pasta is cooked, drain and stir it into the cheese until pasta is well coated. Serve with tomatoes and top with the shredded fresh basil. This dish goes well with a variety of red wines so open a favorite!