I saw this recipe on Foodgawker. I browse the pictures every day looking for inspiration in the kitchen. 🙂
I rarely eat pasta, but this sounded so good and I love to order Caprese Salads when we are at restaurants so I knew the flavors would be great!
To make gluten free, just sub gluten free pasta of your choice. I like Tinkyada Pasta Joy Brown Rice pastas. Also make sure your jarred tomato sauce is gluten free (most are).
The smell of this sauce simmering on the stove is wonderful. And when you start chopping the basil you will surely get excited to combine these wonderful flavors! The original recipe uses grilled chicken in it. I only had a tiny bit of chicken on hand so I just used what I had. It would be delicious without any meat but for sure the men in our family prefer some meat in their pasta! 🙂
Caprese Pasta (with/without Grilled Chicken)
Yields about 6 servings
Recipe from Cooking Classy
2 medium chicken breast halves, grilled and diced into strips (optional)
9 oz Rigatoni or Penne pasta (I used Tinkyada Pasta Joy Brown Rice pasta)
2 cups fire roasted tomato pasta sauce (I used Classico)
1/2 cup heavy cream
1/3 cup finely grated Romano Cheese
1 clove garlic, finely minced
red pepper flakes, to taste (optional, for added heat)
Salt and freshly ground black pepper, to taste
1 pint grape tomatoes, diced into halves
12 oz fresh mozzarella, grated** (I used bagged shredded mozzarella)
16 fresh Basil leaves, chopped chiffonade style
Preheat oven to 375 degrees. Cook pasta to al dente according to directions listed on package. While pasta is boiling, in a separate medium saucepan over medium low heat, heat tomato pasta sauce, heavy cream, Romano cheese, garlic, optional red pepper flakes and season with salt and pepper to taste. Cook, stirring frequently, until cheese melts.
Drain cooked pasta well, return pasta to pot. Add in grilled diced chicken, grape tomatoes, half of the mozzarella and half of the basil ribbons, then pour warm sauce over mixture. Toss to evenly coat. Pour mixture into a greased casserole or baking dish. Sprinkle with remaining mozzarella and cook pasta uncovered for about 20 – 25 minutes until cheese is golden. Serve warm.