There are so many woman who blog wonderful food with step by step pictures. They inspired me to start blogging a few months ago. Then I decided that blogging from my kitchen was less fun then blogging my travels. But the harvest of tomatoes & herbs from my garden convinced me to take some photo of the lunch I concocted today.
Combine tomatoes & shallots in a large heat proof bowl.
Chop some parsley, to taste. You could also chop basil at this point.
I didn’t chop basil today as I already had some stored with olive oil & cubed fresh mozzarella in my fridge.
Cook & drain 4 ounces of whole wheat pasta.
Add warm pasta to the bowl with tomatoes, etc. Gently mix. Now you can add the 3 ounces of cold mozzarella cubes, which it my case were pre-mixed with basil & olive oil.Mix and taste. Add any salt or pepper that you might think are needed. I added about 1 teaspoon of an Italian vinaigrette. (Many Pasta Caprese recipes call for lemon juice & I didn’t have a lemon on hand today.) Plate the resulting warm pasta dish & enjoy!