Spaghetti Alla Caprese with Olivus Floris Garlic Infused Olive Oil

Pasta Alla Caprese with Garlic Infused Olive Oil

PASTA ALLA CAPRESE IS A TRADITIONAL ITALIAN RECIPE USING FEW BUT ALL FRESH INGREDIENTS.

IT JOINS THE SIMPLICITY OF AN EASY PASTA DISH WITH MEDITERRANEAN FLAVORS, MAINLY MOZZARELLA CHEESE, TOMATO, AND GARLIC, BUT ESPECIALLY THE HIGH QUALITY WIDELY USED EXTRA-VIRGIN OLIVE OIL, THIS TIME WITH A TWIST OF A MORE PUNGENT GARLIC FLAVOR GIVEN BYOLIVUS FLORIS GARLIC INFUSED OLIVE OIL.

INGREDIENTS

  • 500g spaghetti
  • 4 tablespoons Olivus Floris Garlic Infused Olive Oil
  • 400g cherry tomatoes, preferably chopped
  • 250g fresh mozzarella, diced
  • 1 tsp salt
  • Freshly ground black pepper
  • A few leaves of sage

INSTRUCTIONS

  1. Boil the spaghetti in a large pot of salted water. Add the pasta, stir occasionally and let it cook until al dente or fully cooked. Drain it after but reserve some water to later add to the sauce.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 110ml of the cooking liquid.
  3. In a skillet, heat four tablespoons of Olivus Floris Garlic Infused Olive Oil, adding shortly after the tomatoes and let it sauteé for about two minutes. Season with salt and pepper. To make a more smoothish sauce, squish some cherry tomatoes. Finally, join the pasta and the mozzarella cheese. Toss to combine, slowly adding the reserved pasta water to create moisture and to enrich the sauce. Decorate with sage leaves.