Campanelle alla Mozzarella {Campanelle Pasta with Mozzarella}

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This pasta is just summertime in a bowl to me! I actually nicknamed it Caprese Salad Pasta ; ) Because well it pretty much is LOL. It’s perfect when the weather is hot and you don’t want to be in the kitchen heating up the house with the oven. Because I really don’t need my a/c bill to be any higher during our hot southern summers, know what I’m sayin’. And did I mention it takes like 8 mins to cook. Yes, EIGHT little minutes. Just long enough to cook the pasta (to al dente perfection of course) Yes, my kind of meal ; )

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You can make it with any short pasta that you prefer: Penne, Rigatoni, etcetera etcetera. I just happen to love Campanelle {which btw is Italian for hand bell or jingle bell) aren’t they adorable? My second choice would be Orecchiette (little ears) They’re the perfect little vessels for scooping up all that succulent sauce. This dish is perfect when tomatoes are at their height of juiciness. All round, red & succulent just begging to be eaten *exhaling*

This is one of those dishes where you can completely wing it ; ) If you use more tomato just adjust your basil, olive oil & season accordingly. You just want enough oil to coat the tomato, basil & mozzarella. You DON’T want it swimming in it. It’s a light (well light at my house at least) refreshing dish after all.

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See how the heat from the pasta just slightly melts the mozzarella…swoon…Ah, now where is that fork when I need it?

Baci!

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What you’ll need:
1 1 pound box of Campanelle Pasta
1 small ball of fresh Mozzarella – diced
1 large tomato – cubed
handful of fresh basil leaves – roughly chopped
extra virgin olive oil – enough to coat tomato
s/p
Parmigiano Reggiano – grated to garnish

What to do:
Dice your tomato and place it into your serving bowl. Season with salt and pepper. Add chopped basil, diced mozzarella and drizzle enough olive oil to coat (you don’t want this drowning, oil amount will depend on how large your tomato is) Set aside. Place a large pot of water on to boil. Season generously with salt. When boiling add pasta and cook until aldente.

When pasta is al dente. Drain and immediately add to serving bowl. Toss gently to combine. Drizzle with a little additional olive oil and garnish with Parmigiano Reggiano.

Buon Appetito!

25 Comments

  1. 1

    There is nothing I love more than fresh mozz in my pasta. Ok, except for bacon!

  2. 2

    Yum! I adore the flavors in this dish. So simple yet completely fulfilling and satisfying. Perfect for spring time!

  3. 3

    This is one of our favorite summer meals !

  4. 4
    misseesippee /

    Now you did it! Another recipe I must try. ;)

  5. 5

    what a great ida, just love the simplicity of flavours and the fact it can be adapted to your taste!! So loving this site!!!

  6. 6

    massive YUM! GREG

  7. 7
    Rhonda /

    This is my all time favorite way to eat pasta, well it ranks up there. Our town’s farmers market opens this weekend so ya! fresh garden tomatoes! Bless east Texas farmers!

  8. 8

    This is a great simple pasta dish. I love to make it when the tomatoes are at their peak. Yum!

  9. 9

    i adore campanelle pasta! that and gemelli are my absolute favorites. i would give my left arm to eat that right about now :)

  10. 10

    that looks so fresh and delicious.

  11. 11

    Amen, sister! That’s my kind of dish!

  12. 12

    these are my favorite pasta too! I use them for my special mac & cheese (and well every thing else!)

  13. 13

    I make this frequently and I have learned a little trick. Cut the mozzarella into the dice and then stick them in the freezer, while pasta is cooking. Add them to the dish you are going to put the pasta in and then add the pasta. As you toss it the cheese will “defrost” without melting to much or turning gummy like happens if you can’t get fresh mozzarella.

  14. 14

    this looks so pretty and perfect for brunch~

  15. 15

    That does look like summertime in a bowl. So fresh and colorful!

  16. 16

    Bella! Simple and yummy. Let’s hear it for the tricolori of Italia!

  17. 17

    The colors in your photos are fantastic! What a lovely, lovely dish of springtime! :-) Cheers to you, ~Cleo

  18. 18
    roberta /

    Buonissima! Peccato che qui faccia così freddo…
    Aspetto l’estate per questa fantastica insalata di pasta.
    PS
    Hai provato con piselli, tonno in scatola, gruviera, scaglie di parmigiano, sale, pepe, olio ed salsa worchester???

    Stasera non traduco, sorry

  19. 19

    Oh that looks so good. You’re so right it screams summer, summer in a bowl!

    Thanks for coming by and making my SITS day such a wonderful experience! Your time and words mean the world to me.

    Lots of yummy love,
    Alex aka Ma, What’s For Dinner
    http://www.mawhat4dinner.com

  20. 20

    Nice and simple. The way I like it. And not forgetting FRESH!

  21. 21

    I love Caprese with pasta! The campanelle is so pretty and provides plenty of space for the cheese and tomaoes to hide and beckon.

  22. 22

    YUM! I adore Caprese salads… and Caprese pasta salads are even better :)

  23. 23

    Mmmmmmm, so simple, yet so genius! I can’t wait to make this for the fam! XOXO

  24. 24

    Ciao Paola, ho appena trovato il tuo sito! Che meraviglia! Molto carino il disegno! Love the design of the site and the recipes look delish! Look forward to following you. I too love everything about Italia, the people, the country, the food, the culture, the art AND the language. You use your culinary skills to stay close to Italy and I the language… I read that you speak Italian too! Siamo due innamorate! A presto!

  25. 25

    Seeing this photo so made my tummy just growl big time. Can I just come over for dinner now? Wow that looks good~!

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