Quick! Before summer is actually gone, before the tomatoes turn anemically pink...
I honestly don't have a ton to say about this one, but it's good! And easy! And doesn't make a ton of mess...
Really, what else is there in life?
Fresh basil and good tomatoes are about to become much more difficult to find, so you might as well go ahead and make this sooner rather than later, because good ingredients are key in something this simple.
Seriously, stop reading. Go cook.
Creamy Caprese Pasta
courtesy of How Sweet Eats with only minor adaptation by me
click here to import directly into Pepperplate
1/2 lb whole wheat penne or other small noodle
1 c prepared pasta sauce (we used Newman's Own Roasted Garlic)
1/3 c light cream
1/3 c freshly grated Parmesan
4-5 oz fresh mozzarella, about 3 oz cut into cubes, the rest in thinly sliced rounds
3/4 pint grape tomatoes, halved
a small handful of basil, chiffonaded (no, i don't know if that's the proper way to use that word, but here's how to chiffonade - thanks to VeganYumYum!)
Preheat oven to 350° and lightly grease a baking dish.
Cook pasta about 2-3 minutes less than it says on the box.
Just before pasta is done, heat pasta sauce in a large pan over low heat. Stir in the cream and Parmesan. Allow to simmer for a few minutes.
Once pasta is ready, remove the sauce from the heat and stir in pasta.
Add mozzarella cubes (but not the rounds), the tomatoes and the basil and stir to combine.
Pour the mixture into the baking dish and top with mozzarella rounds.
Bake for ~25 minutes, until cheese is just a bit golden.
Allow to sit for a couple of minutes and then serve.