Capri Pasta Salad with Centine Bianco
When the season is hot, pasta is better cold. For at least 3 reasons: you can prepare it in 15 minutes, you can eat it again the next day (some would say it’s even more delicious) and, together with a glass of Centine Bianco and a table set on the terrace, it tastes just like summer vacations.
Ingredients for 4 portions
• 350 gr Farfalle pasta (preferibly Gragnano)
• 2 spoons Extravirgin Olive Oil
• 250 gr organic cherry tomatoes, halved
• 200 gr Bufala mozzarella, well drained and chopped
• 5-6 fresh basil leaves
• Salt and pepper
Preparation: 15 minutes
Bring a large pot of lightly salted water to a boil and cook the pasta until “al dente”.
Meanwhile, heat a 16 cm pan over medium heat and sprinkle it evenly with a tablespoon of oil. Add the tomatoes and let them brown for a few minutes, then add 2 basil leaves, a tablespoon of water and cover with a lid. Cook over low heat for 10 minutes, and season with salt and pepper to taste.
Drain the pasta and transfer it to a large salad bowl.
Add the tomatoes, the mozzarella, the remaining basil leaves and mix all the ingredients.
Season with olive oil and serve immediately or at room temperature.