Creamy Caprese Pasta

This pasta tasted really good, but I had a problem with it. The cheese totally melted into one big clump, and it made the tomatoes stick to it, so I had lots of pasta, and only one area with tomatoes and cheese! It was kind of hard to dish up. Other than that, this was really good! This is a very quick dish to make, if you are pressed for time!

rating: 8

Creamy Caprese Pasta
serves 6

5 mins
12 mins
17 mins

1 lb pipe rigate pasta
1 teaspoon salt
2 tablespoons olive oil
½ tablespoon butter
1 cup grape tomatoes, halved
1 tablespoon tomato paste
¼ cup milk (I used plain almond milk)
3 ounces mini mozzarella balls
A few fresh basil leaves
A few fresh mint leaves (I omitted)

Cook pasta according to the package in a pot of salted water. When it’s completely cooked, drain leaving a little water in the pot.
Heat olive oil in a large pan over medium heat. Saute halved grape tomatoes and tomato paste in it.
Pour milk in it and stir.
Transfer the pasta into the pan with that little juice and stir.
Add in mozzarella balls and butter and cover the pan. Let them melt in the pan for about 2 minutes. Finally toss in the basil leaves and stir to combine them all well.
Garnish with fresh mint leaves and serve hot or warm.


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