Caprese pasta salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • I lb of Ditalini pasta
  • 3 tbsp of olive oil
  • 4 large shallots, minced
  • 6-8 cloves of garlic, minced
  • 1 lemon
  • 4 cups of chicken stock
  • 1 - 2 cups of water
  • 1 pint of cherry tomatoes (or other tomatoes) sliced and seasoned with salt/pepper
  • 1 cup of fresh ricotta cheese
  • ¼ cup of pine nuts, toasted
  • a handful of fresh basil
  • extra olive oil for garnish
  1. In a large pot (I like to use my dutch oven for this) add the olive oil and shallots and cook over medium-low heat for 2-3 minutes or until shallots are translucent. Then add the garlic and cook for an additional minute (being careful not to burn the garlic). Season with salt/pepper.
  2. Once shallots/garlic are cooked, add the juice of one lemon, 4 cups of chicken stock and 1 cup of water (you may need a second cup of water, but start with 1, to begin with). Bring to a simmer/low boil and add the ditalini pasta. Stir to combine.
  3. Allow pasta to cook at a simmer/low boil for 7-9 minutes, stirring often, until pasta is al dente. If the pasta begins to "stick" to the bottom or absorb all of the liquid, you can add the additional 1 cup of water (adding ½ cup at a time).
  4. Once pasta is done cooking, remove the pot from heat and give the pasta a good stir. At this stage, I like to add an extra drizzle of olive oil (2-3 tablespoons) to keep the pasta from "sticking". Then transfer to a serving dish
  5. Add a few generous mounds of ricotta directly on the pasta. Sprinkle with salt/pepper. Then add the cherry tomatoes, toasted pine nuts, and a handful of fresh basil.
  6. To serve toss all together and drizzle with additional olive oil
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