Anything But Corn-Fed: Healthy College Cooking in Rural Iowa

My neighbor, Nate, and I ate this the other night while watching The Birds. I requested it so often growing up that my family started calling it “my pasta” (or “your pasta”). I have never seen this exact combination in a pasta anywhere else. It is pretty much my favorite thing to eat and Nate was very impressed.

Caroline’s Pasta
8oz fresh mozzarella, chopped
1 pint cherry or grape tomatoes, cut in half
1 3oz jar capers
fresh basil, chiffonade
3 cups pasta (penne and farfalle are good for this)
olive oil (enough to coat the ingredients)
salt and pepper, to taste
grated parmesan
 
Mix the fresh mozzarella, tomatoes, capers (with brine), fresh basil, and olive oil in a bowl. Ideally you should let it sit and marinate for a couple hours. Cook the pasta in salted water according to the package directions. Drain and combine with the other ignredients in the bowl. Season and sprinkle with grated parmesan. It can be served warm or at room temperature. Makes 6 servings.