Best Rotini Alla Caprese Recipes

PESTO PASTA CAPRESE SALAD

Pesto Pasta Caprese Salad image

The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different.

Provided by thedailygourmet

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups rotini pasta
3 tablespoons pesto, or to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon salt, or to taste
¼ teaspoon granulated garlic
⅛ teaspoon ground black pepper
½ cup halved grape tomatoes
½ cup small (pearlini) fresh mozzarella balls
2 leaves fresh basil leaves, finely shredded

Steps:

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 17.1 g, Cholesterol 10.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 173.1 mg, Sugar 0.8 g

FUSILLI ALLA CAPRESE

Fusilli alla Caprese image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Steps:

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 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

ONE-PAN ROTINI WITH TOMATO CREAM SAUCE

One-Pan Rotini with Tomato Cream Sauce image

I like to make one-pan recipes and this one was proclaimed a winner by my family. Bonus: It's also easy to clean up. Serve with crusty bread to dip into the sauce. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups beef stock
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 cups uncooked spiral pasta
1 cup frozen peas
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).

Nutrition Facts : Calories 443 calories, Fat 23g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 646mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.