From his earliest days of cooking at Sapore di Mare (1988) in East Hampton, New York, Chef Lance has made this Tuscan classic caprese salad and always had a version tossed with fresh pasta. This is a staple of Tuscan cuisine to this day. He did not use bone broth back in those days as instead, they would add a bit of the pasta water to help make the dish saucy and ensure the pasta was cooked but still al dente. In this recipe, Chef Lance features mozarella di bufala along with a fresh basil olive oil and an 18 year aged traditional balsamic vinegar.
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Love is The Ultimate Spice!
|1 lb fusilli pasta||3 tbsp olive oil (unflavored)|
|4 cloves garlic, sliced||3 cups cherry tomatoes, quartered|
|1 cup The Flavor Chef Chicken Bone Broth||1 tsp sea salt (to taste)|
|1 tsp fresh ground black pepper (to taste)||4 oz fresh basil leaves, chiffonade|
|8 oz fresh mozarella di bufala, diced||fresh grated Parmesan cheese (optional)|
|Baker & Olive Basil Extra Virgin Olive Oil||Baker & Olive Traditional Balsamic Vinegar|
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 toss with Baker and Olive Basil Extra Virgin Olive Oil.
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, continue to cook until the tomatoes release the juice and make a chunky style sauce, about 2 to 3 minutes. Add The Flavor Chef Organic Chicken Bone Broth and allow the broth to infuse into the sauce. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine.
Note: Many specialty gourmet grocers now carry a variety of specialty olive oils and vinegars imported from all over the world. Baker and Olive is a specialty retailer here in San Diego County with 3 locations. Check them out at www.bakerandolive.com.