Last weekend, I had a tough long run on my schedule for Saturday morning - 18 miles, including a goal marathon pace finish.
One way to ensure a successful run is to eat a quality dinner the night before. My usual go-to meal the night before a long run or race is plain pasta but that didn't really sound too appetizing. Fortunately, I remembered I had a few tomatoes from my parents garden sitting in my kitchen. I began thinking of ways to use them and voila - Caprese Pasta was born! Mega simple to prepare and all the flavors of summer. Who says pre-run fuel can't be tasty, too? :)
4 oz dry pasta (I used penne rigate)
2 Tbsp olive oil
2-3 cloves garlic, minced
4 medium roma tomatoes, diced
1-2 Tbsp balsamic vinegar
8-10 small bocconcini (fresh mozzarella)
Salt and Pepper to taste
Cook pasta in a saucepan until al dente. Set aside.
Heat olive oil in a large straight side skillet. Add garlic and tomatoes and cook for 1-2 minutes over medium heat before adding balsamic vinegar. Cook for another 3-4 minutes then add pasta. Remove from heat and mix until combined.
Divide pasta between two bowls. Top with bocconcini and basil. Salt and pepper to taste.
Tell me: What summer produce do you most look forward to and what's your favorite way to prepare it?