Pasta Caprese

Pasta Caprese

Serves 4. Recipe is from Bonanno’s Fine Catering, Baton Rouge.

4 tbls. salted butter

4 roma tomatoes, diced large

2 tbls. fresh basil

½ tbl. crushed red pepper flakes

1 lb. penne pasta, cooked

1 (8-oz.) ball fresh mozzarella

1 tbl. diced Italian flat-leaf parsley

Kosher salt, to taste

1. Slowly brown butter in skillet until butter reaches a foamy nutty brown color.

2. Add tomatoes, basil, crushed red pepper and pasta, then toss.

3. Remove from heat and add mozzarella and parsley. Season with salt to taste.