light bruschetta orecchiette


  • 1/3 cup olive oil
  • 3 Tablespoons red wine vinegar
  • 2 Tablespoons capers
  • 1 clove minced garlic
  • 8 ounces fresh mozzarella
  • 2 cups cherry tomatoes halved
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh flat leaf parsley
  • 1 box orecchiette
  • 1/4 cup reserved cooking liquid
  • salt and pepper
  • 1/3 cup roasted pine nuts
  • Parmesan cheese

In a large bowl, combine the olive oil, vinegar, capers, and garlic.  Season with salt and pepper. Add the tomatoes and mozzarella. Give a good toss.  Let this marinate for 30 minutes if possible.  Do this if you have time; if not, do this while the water is boiling for the pasta. Toss in the basil and parsley. Cook the pasta in a pot of salted water. Make sure to reserve at least 1/4 cup of the cooking liquid. Add the pasta and the reserved pasta water.  Toss well.  Check for seasoning.  Add salt and pepper as needed. Sprinkle the reserved herbs on the top.  Add the pine nuts and some Parmesan cheese.

Source: Baked Bree


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