Summertime, don’t you love it 🙂
I love it when its not “humid” 😦 if you have a breeze then its not that bad, but here in the Greater Cincinnati/Northern Kentucky area it seems to be humid a lot…or maybe its just that I only remember when I’m hot and humid instead of when its just hot without the humidity 😛
I recently bought some nice mini heirloom tomatoes and some oyster and shiitake mushrooms, not really sure what I was going to make when I got home but I knew I’d come up with something.
Once I got home I had some fresh spinach (from my Dad’s garden), I thought salad but then I was like I know pasta!!
I also had some fresh mozzarella, lets talk fresh mozzarella for a minute…I LOVE IT!!!
Give it to me any way and I love and for the summer once your tomatoes come up in your gardens 🙂
You can make Insalata Caprese with tomato slices, sliced fresh mozz, fresh basil, a touch of salt a drizzle of oil olive and you have it
Now I like balsamic vinegar on mine and most of the time I only use the vinegar and no olive oil, and as I’ve said in several posts we sell a fantastic balsamic vinegar, this is so important to spend a little more money and get a good aged balsamic vinegar. The difference will change you life…okay maybe not your life but your taste buds will be very happy 🙂
So back to Fresh Mozzarella, it comes in many forms as you can see
For this dish I had the Ciliegine already in my fridge so that is what I used
and here is what else I put in my Summertime Pasta!!
I started in skillet with a little olive oil and crushed red pepper, which you can leave out if you don’t like a little heat 🙂
then I added my shallots and mushrooms, cooked them until a nice brown in color
Then I added the tomatoes, some red wine & balsamic
I scrapped the bottom of the pan to get up all those good brown bits
Added a lid and turned it on medium low till all my tomatoes in all
their juiciness burst 🙂
I added my cooked pasta and fresh spinach
just tossed that through and added my fresh Mozz (ciliegine)
and then served it right on up 🙂
1 pkg. spaghetti, cooked as directed
1 – 2 pounds mini heirloom tomatoes (cherry or grape tomatoes will do)
1-2 large shallots, sliced
8 oz – 12 oz mushrooms (I used oyster and shiitake)
2 tsp. fresh garlic, I wanted more garlic so I used 9 cloves 🙂
2 tbsp. olive oil
1/2 – 1 tsp. crushed red pepper flakes
3/4 – 1 cup sweet red wine***
1/4 cup good balsamic vinegar
2-3 cups packed fresh spinach
1 container of fresh ciliegine mozzarella
salt and pepper to taste
***Red Wine note – I used 100% concord grape wine, red moscato would work too, but can use red or a nice white as well, this is up to you and what you like…don’t want to add wine, add a little more balsamic and some of the pasta water to make it more saucy.
Cook pastas as directed
In a large skillet over medium heat add oil and crushed red pepper flakes if using, once oil is hot add mushrooms and shallots, cook until nicely caramelized.
Then add tomatoes, red wine, balsamic and grated or minced garlic, stir, scrapping the brown bits off the bottom of the skillet, cover and turn on medium low.
Once tomatoes start to soften and burst, taste for seasonings add salt or pepper if desired, drain pasta, add pasta to skillet along with spinach, toss through just as spinach starts to wilt, then fold in the mozzarella and serve!!
servings 4 to 6, cut in half for 1-3 servings.
Just look at that mozzarella melt…Love it…I hope you make this and enjoy!!!