Baked Eggs with Ricotta, Mozzarella & Spicy Tomato Sauce
Tenderloin Caprese Sandwich
Pancetta Fresh Mozzarella Panini
Panino’s Montanara by Chef Gino Rago
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Galbani® Cavatelli Alla Caprese
INGREDIENTS
1 pint
Pear or cherry tomatoes, halved lengthwise
½ cup
Gaeta olives, pitted and roughly chopped
3
Large garlic cloves, peeled and lightly crushed
30
Small baby green and purple basil leaves, plus a few sprigs for garnish
¼ cup
Extra virgin olive oil
1 lb.
Cavatelli
5 oz.
Galbani Fresh Mozzarella Ciliegine
Kosher salt and freshly ground black pepper
METHOD
Combine the tomatoes, olives, garlic, basil, and extra virgin olive oil in a large serving bowl. Season with salt and pepper. Toss to coat the tomatoes evenly and set aside at room temperature.
Bring a large pot of generously salted water to a boil. Cook the cavatelli pasta according to package directions until al dente.
Remove the garlic cloves from the tomato mixture and, using a spider or slotted spoon, transfer the pasta to the serving bowl, allowing the pasta water drippings to fall in.
Add half of the Ciliegine and ¼ cup of the pasta water, and toss. Season to taste with salt and pepper.
Scatter the remaining Ciliegine on top, and garnish with basil sprigs. Serve warm or room temperature.
