Caprese Pasta, for Stress Eating

capreseLately my husband and I have had just one too many sleepless nights. Our new neighbor – let’s just say his name rhymes with “Keff”, but starts with the letter directly before K – watches some Steven Seagal crap movie through his $6,000 surround sound system at precisely the moment my infant falls asleep. Moments later we realize the toddler is still up in bed deliriously searching for juice “WITH ICE CUBES” and then just a few hazy hours later the infant is joyfully up for the day.

So after a few too many of these disgruntled mornings counting on two hands the number of date nights my husband and I have actually shared in the last three years, I am reminded of a very lovely date night we shared on New Years Eve last year cooking one of my favorite comfort foods. It’s best served at room temperature, and is even better the next day!

CAPRESE PASTA
1 box penne pasta
3 cups diced vine ripe tomatoes
1 cup chopped fresh basil
2 cloves diced fresh garlic
1/4 cup olive oil
1 package of buffalo mozzarella
3 zucchinis sliced into 1/4” rounds
1 cup walnuts

In a large bowl toss the diced tomatoes, chopped garlic, chopped basil, walnuts, and olive oil. Cover and refrigerate for 20 minutes. Cook the pasta 10 minutes (pasta is always better al dente!) While the pasta cooks, pan fry the zucchini rounds in olive oil or cooking spray about 3 minutes per side. When the pasta is done, run it under cold water in the colander to cool. Then toss into the tomato mixture. Top the pasta with the fried zucchini and then roughly tear the buffalo mozzarella on top.

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