Caprese Salad Pasta Bake

Ingredients

225 g dried pasta

75-150 g of drained fresh mozzarella

500-600 g fresh beautiful summer tomatoes!

60 ml olive oil

250 ml tomato passata

Salt & pepper

20 g fresh basil leaves

60 ml heavy cream (optional)

Preparation

Fill your Kana Dutch Oven with salted water and bring to a boil. While you’re waiting for the water to boil, chop all of your tomatoes until they’re large and chunky (but still bite sized) pieces. Chop or tear up your mozzarella ball into bite sized chunks as well.

Pour the pasta into the Dutch Oven and cook according to package instructions. The cook time here will vary based on the shape and type of pasta you use. When the pasta is cooked, drain and very quickly pour the pasta back into the skillet.

Stir in the pasta, the oil, the cream (if using) until your pasta is well coated in the sauce. Then, gently stir in the tomato. Season with salt and pepper and stir in half the basil leaves. Lastly, stir in the mozzarella, do not mix it in too much as you don’t want it to get too melty before putting it into the skillet.

Once the pasta, sauce, tomatoes, cheese and herbs are all combined, transfer the pasta into your Kana skillet. You can set this aside to cook later, or cook right away. Preheat your oven to 375ºF and cook for 10-15 minutes or until the cheese is bubbly and the tops of the pasta shapes are starting to look a bit golden.

Remove from the oven, and sprinkle with the remaining fresh basil leaves, and enjoy!