Pasta Caprese

Advocate staff photo by ARTHUR D. LAUCK  --  Yvette Marie's restaurant manager Quetta Hewitt, left, catering manager Ellen Alderman, center, and owner Jay Bruno gather at the eatery located in the Circa 1857 antique mall in Baton Rouge. Show caption
Advocate staff photo by ARTHUR D. LAUCK -- Yvette Marie's restaurant manager Quetta Hewitt, left, catering manager Ellen Alderman, center, and owner Jay Bruno gather at the eatery located in the Circa 1857 antique mall in Baton Rouge.

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.