It’s Vegetarian Friday with some garden-fresh deliciousness! In this particular dish, the tomatoes didn’t come from my garden precisely (tomatoes are still green up here in the frigid north), but my basil is absolutely amazing. In fact, it’s almost growing faster than I can use it, so expect some fab basil recipes coming up soon!
But I digress…
I loved how the simple Caprese flavors worked together with this dish. Plus the grill was perfect on a day too hot to fire up the oven!
Grilled Caprese over Pasta
An Amy’s Cooking Adventures original Recipe
2 cups penne pasta, cooked al dente
1 tbsp extra virgin olive oil
¼ tsp garlic powder
¼ cup parmesan cheese
3 medium tomatoes
Salt & pepper
¾ cup shredded mozzarella cheese
¼ cup fresh basil, sliced
Stir together the cooked pasta, olive oil, garlic powder, and parmesan cheese. Set aside.
Preheat the grill and set to medium-high heat.
Cut each tomato in half, discarding the seeds and pulp. Drizzle the cut side of each tomato with olive oil and season with salt and pepper. Place the tomatoes, cut side down, on the preheated grill. Cook for about 4 minutes or until the tomatoes are a bit tender and the skins split.
Flip the tomatoes and top with the shredded cheese. Close the grill and cook for another 2-3 minutes or until the cheese is melted.
Serve the tomatoes over the prepared pasta and top with the basil.