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Pasta with datterini, capers, stracciatella

17/11/2023

Here is a simple and delicious recipe for pasta with datterini tomatoes, capers, and stracciatella mozzarella. This dish can be prepared in a short time and is perfect for a fresh and light summer dinner.

Ingredients

  • 320 grams of pasta (for example, spaghetti or orecchiette)
  • 250 grams of datterini tomatoes
  • 2 tablespoons of salted capers (desalted)
  • 150 grams of mozzarella stracciatella
  • 2 cloves of garlic
  • 4 tablespoons of extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • A handful of fresh basil
  • (Optional) Chili pepper, if you like a spicy touch

Preparation

  1. Bring a pot of salted water to a boil for the pasta.

  2. In the meantime, wash the datterini tomatoes and cut them in half.

  3. In a large pan, heat the extra virgin olive oil and add the peeled garlic cloves (which you can lightly crush with the palm of your hand to release more flavor). If you wish for a spicy touch, also add a piece of chili pepper.

  4. When the garlic is golden, remove it from the pan and add the cut tomatoes. Cook over medium heat for about 5-6 minutes.

  5. In the meantime, rinse the capers under running water to remove excess salt and then add them to the pan with the tomatoes.

  6. Cook the pasta in the boiling water pot according to the package instructions for al dente.

  7. Drain the pasta, preserving some of the cooking water, and add it to the pan with the tomatoes and capers. Stir well and, if necessary, add a little of the cooking water to make it creamy.

  8. Remove from the heat and let cool slightly before adding the mozzarella stracciatella. Gently mix so that the stracciatella slightly melts with the heat of the pasta.

  9. Garnish with fresh basil leaves, a pinch of black pepper, and serve immediately.

Curiosity

Mozzarella stracciatella is a fresh cheese typical of the Pugliese tradition. Its name comes from the verb “stracciare”, which indicates the action of pulling the stretched cheese dough until it forms soft and creamy “straccetti” that, immersed in cream, make up the stracciatella.