Tomorrow, Wes and Clay go back to work and school, and on Wednesday, Ava and William go back to school. I am ready for the routine and normalcy, but it was really nice having everyone home. With no schedules, appointments, or responsibilities. We slept late, watched movies, had lots of couch cuddling, made good meals and played. A lot. It was a very nice way to spend a holiday. It always seems that after Christmas, the rest of the year flies by. This year, we have a big move at the end of the school year, and it just reminds me that our time here is coming to an end. That makes me both happy and sad. I look forward to what is to come, but I really love my life in California.
Anyway, let’s talk about pasta. In particular, this pasta dish. I know that this pasta dish is delicious because my husband not only eats it, he gets seconds, and he loves it. The reason why this is telling is because he does not like pasta. He eats it if I put it in front of him, but he never goes out of his way to eat it. For the longest time we did not eat pasta because Will and I were the only ones that really liked it. Well, Clay will eat just about anything, but I digress. One glorious day, Ava decided that pasta is one of the 6 foods that she will eat. You think that I am exaggerating, but I am not. I found this recipe in a Better Homes and Gardens magazine and have made it many, many times since. It takes no time at all to make and is fresh tasting and flavorful. A keeper. It is also perfect for Meat Free Monday.
1/3 cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons capers
1 clove minced garlic
8 ounces fresh mozzarella
2 cups cherry tomatoes halved
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1 box orecchiette (or any other tube pasta you have)
1/4 cup reserved cooking liquid
salt and pepper
1/3 cup roasted pine nuts
In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
Add the tomatoes and mozzarella.
Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
Toss in the basil and parsley. I reserve a little for adding at the very end.
Cook the pasta in a pot of salted water.
Make sure to reserve at least 1/4 cup of the cooking liquid.
Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.
This is also really good as a cold pasta salad. I hope that you like this as much as we do.