I was feeling the need for a late summer dish, in the middle of winter. And paid $$ for that pleasure: greenhouse grown tomatoes and basil from Canada are never cheap in January – but so worth it. At the same time, while the base ingredients were not cheap, considering it served 6 amply, it was still an affordable pleasure. (The basil? $4 Tomatoes? $4 Cheese? $5 Ack!) Walker, our 4-year-old, had 3 servings! Anytime my children keep asking for more helpings, it is well worth the indulgence.
One Pot Caprese Pasta
- 1 Tbsp olive oil
- 1 large red onion, chopped
- 4 cups broth
- 1 cup water
- 8-12 ounces small tomatoes, cut in halves or quarters
- 1 bunch fresh basil leaves, chopped
- 2 Tbsp balsamic vinegar
- ½ tsp ground black pepper
- 16 ounces dry pasta
- 8 ounces fresh mozzarella balls (such as Ciliegine size), cut into bite size pieces
Heat a large pot over medium, add oil and onion, saute until onion is tender.
Add in remaining ingredients, except for mozzarella cheese. Bring to a boil, reduce heat to medium-high, and cook for 10 minutes, stirring often.
Take off heat, stir in mozzarella cheese, and serve.
Serves about 6.