Best Fettuccine Caprese Recipes

CAPRESE CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 2 cups of the cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-low heat. Stir in the panko and cook, stirring, until golden, 1 to 2 minutes. Scrape into a bowl to cool, then stir in 1/3 cup parmesan and set aside.
• Wipe out the skillet. Add 2 tablespoons olive oil and heat over medium-high heat. Add the chicken and season with salt and pepper. Cook, turning, until browned on all sides, about 3 minutes; remove to a plate.
• Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the tomatoes and cook until blistered, about 1 minute. Reduce the heat to medium, add the garlic and red pepper flakes and cook until the garlic just begins to turn golden, about 30 seconds. Add 1½ cups of the reserved cooking water and bring to a boil. Lower the heat and simmer until the liquid is reduced by half and the tomatoes begin to burst, about 3 minutes.
• Return the chicken to the skillet and cook through, about 2 more minutes.
• Add the pasta to the skillet and toss to coat, adding some of the remaining pasta water if needed. Remove from the heat; sprinkle with the remaining 1/3 cup parmesan. Add the mozzarella and basil, season with salt and pepper and toss well. Sprinkle with the panko mixture just before serving.

PASTA CAPRESE {WITH ONLY 5 INGREDIENTS!}

Steps:

• Start by bringing a large pot of water to boil. Add salt, about 1 tbsp for 3 quarts (3 liters) of water.
• Once water is boiling drop pasta, give a quick stir and let cook until 'al dente' which literally means "to the tooth". Pasta cooked 'al dente' might feel slightly undercooked for anyone who is used to eat well-cooked or even overcooked pasta but in really it just has a slight bite to it.And this is exactly how we want to cook pasta for this pasta salad.
• While pasta is cooking slice cherry tomatoes in half and drain mozzarella cheese from excess liquid. Mozzarella bites should about the size of cherry tomato halves. So if you're using large mozzarella balls cut it in cubes the size of the cherry tomato.
• Prepare basil sauce. Wash and pat dry basil leaves. They should be completely dry to prevent the sauce from turning brown.Using a hand-held blender or food processor pulse basil leaves with extra virgin olive oil and a few pinches of salt until you get a smooth paste. Keep the remaining basil leaves for later to add directly to the salad and if you wish for garnish.
• Once pasta is ready, drain it and quickly rinse with cold water.
• Place in a large bowl with a generous drizzle of extra virgin olive oil to prevent it from sticking as it cools. Let cool completely.
• Add basil sauce and mix well.
• Lastly add cherry tomatoes, mozzarella cheese and remaining basil leaves torn by hand. Give a gentle toss and serve.

FETTUCCINE IN CREAM SAUCE

Steps:

• Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
• Bring cream to simmer.
• Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.

FETTUCCINE CAPRESE

Steps:

• Cook fettuccine noodles until al dente.
• Meanwhile, saute oil, garlic, butter, onions, mushrooms, anchovy, and shrimp about 5 minutes.
• Add wine, parsley, oregano, red pepper and tomatoes.
• Simmer for 8-10 minutes.
• Toss with fresh shaved parmesan and serve.

SUPER SIMPLE CAPRESE PASTA SALAD

Steps:

• Boil pasta to box directions in liberally salted water. Drain well.
• Quarter tomatoes, (and cheese if necessary) Slice basil very thin.
• Combine tomatoes, cheese, and basil. Salt and pepper heavily.
• Toss together with pasta, oil and vinegar.
• Let rest an hour at least to combine flavors.