Caprese Pasta

Holy food filled weekend, Batman!

Friday night was the amazing winemaker’s dinner we’d been counting down to for awhile. We came across Marchesi Vineyards on a random trip up to Hood River one day. We were tired of driving to the beach for day trips, and decided to go up the Gorge instead. After about three wine tastes, we signed up for their club. They were just that good, and we wanted to be apart of that. Franco and Sandy [his wife-to-be] are nothing but awesome. They specialize in Italian wines, so you know we’re down. The dinner was a five course affair with pairings, and they were not just single tastes. My glass was refilled way more than I should have allowed, but it’s hard to say no. The menu included:

Bruschetta — Prosecco, imported

Figs and melon — Pinot Grigio, 2010

Cannelloni stuffed with Fresh Seafood — Moscato, 2009

Chicken breast stuffed with prosciutto and sage — Sangiovese, 2009

Biscotti — Vin Santo, 1990

All of it? Awesome. But if I had to choose, I’d be all over that cannelloni paired with the Moscato. I think because I had dipped away to the bathroom and I technically missed that course, they gave me a vegetarian version [spinach], but it was just as good. I almost didn’t miss the seafood. We walked away [me with a mean case of hiccups] with seven bottles of wine and a bottle of olive oil. It was such a good time. We are going back out for their wedding in August–so psyched!

The rest of the weekend involved making an amazing potato salad

to take to a friend’s house to watch the Timbers get stomped, going out to lunch with my fam, and an eight-mile bike ride that ended in donuts. I’ll skip the part where I’ve spent the last three hours doing homework. That’ll just ruin it.

This little beauty of a salad was made for another potluck situation before we left for Cancun. It’s pretty much everything I love about Caprese salad added to pasta, of which I have a weakness. I also love that it has virtually no prep time, and just needs to sit in the fridge allowing the balsamic to take over. Delish.

Inspiration: Baked Bree

Ingredients

• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons capers
• 8 oz fresh mozzarella cut into bite-sized pieces
• 1 pound dried pasta, I used bowtie
• 1 container cherry tomatoes cut in half
• 1/2 cup fresh basil, chopped
• 1/4 cup reserved liquid from the pasta
• Salt and pepper
• Parmesan cheese

Preparation

1. In a large bowl, mix the olive oil, balsamic, and capers. Season with salt and pepper.
2. Add the mozzarella and tomatoes. Stir thoroughly to coat.
3. Let marinate while you prep everything else.
4. Cook the pasta according to directions.
5. Once tender, drain, but make sure to reserve 1/4 of the liquid.
6. Add the basil to the tomatoes and mozzarella. Stir.
7. Add in the pasta and reserved liquid. Stir.
8. Serve immediately or allow to sit in the fridge until ready to serve. I topped it with cheese before serving. So yum.