Spicy Angel Hair Pasta Caprese

It’s summertime and that means fresh veggies, fruit, grillin’ out and salads—and there’s nothing better than pasta salads in the summer—chilled or warm—they make for a delicious meal themselves or as a light side dish!

Hodgson Mill has launched a new line of whole wheat pastas and they’re looking for innovative ‘pastabilities’ for summer salads.  Want to get some FREE?  Just click NOW!

Once I put my Bohemian brain in high gear for a few days, tossed some things through my mind, I knew exactly what I wanted to create—I ‘Boho’d’ caprese!  I mean who doesn’t love caprese, and what better to combine it with than whole wheat cheesy angel hair tartlet nests.  There in one love tower you have all the flavors and tastes you adore and look for!  So, this is my entry into the ‘Summer Pastabilities Contest’ sponsored by Hodgson Mill.  I must say it was a tough decision deciding which of the fabulous pastas to use!    Using my ‘designer’ eye, I decided that the lovely nutty brown look and taste of the angel hair pasta would be the choice.  I think this creation is a definite share for Amee’s Savory Dish ‘Fit and Fabulous Fridays’ and ‘Weekend Potluck‘!  Here’s my entry on the Hodgson Mills’ website!  

 

Makes: 4 tartlets

Preheat oven to 325

 

 

 

 

 

 

 

 

 

 

What you need:

1 1/4 cup shredded mozzarella (divided)

2 beaten eggs

1/4 cup heavy cream

1tsp Dijon mustard

½ tsp sea salt

½ tsp freshly ground pepper

1 tsp chili pepper flakes (optional to reduce amount or omit–I like spicy!)

2 tbl fresh chopped basil

6 ounces Hodgson Mill whole wheat angel hair pasta

2 large tomatoes

Sea salt to taste

4 thick slices fresh mozzarella (I cut my own from fresh mozzarella balls.)

16 basil leaves

6 tbl extra virgin olive oil

Broccoli spouts (garnish)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What you do:

In a medium size mixing bowl, combine 1 cup of shredded mozzarella, beaten eggs, heavy cream, salt, pepper, pepper flakes and fresh basil and blend.  Cook pasta according to directions but for only about 3-4 minutes or until slightly pliable (the pasta will cook more in the oven).  Drain and toss into wet mixture in bowl.  Use your hands to blend well.

 

 

 

 

 

 

Coat tartlet pans with cooking spray.  Using your hands, place a ‘nest’ of pasta mixture into each dividing equally.  Top each with the remaining shredded mozzarella.  Place tartlet pans in a cast iron skillet or on a cookie sheet, cover loosely and bake in a preheated 325 oven for about 15-17 minutes.  Remove and let cool.  Take a butter knife and go around the edges to ensure a clean release.

 

 

 

 

 

 

Meanwhile, slice a thin piece from the top and bottom off each of the tomatoes so it will sit flat.  Cut the tomato in half.  Salt to taste.  Place the mozzarella on the tomato then place about 4 fresh basil leaves on the mozzarella.  Finally, top with the pasta tartlet, which is still warm.  This will slightly melt the mozzarella.  Drizzle about a tablespoon of olive oil on each pasta tartlet and garnish with broccoli sprouts.  Serve immediately.

 

 

 

 

 

 

©2012 Alice D’Antoni Phillips  Ally’s Kitchen