Nothing says summer to me more than a great caprese salad. As soon as I can get my hands on some perfect tomatoes, I find the best mozzarella (or better yet, burrata) I can — add some shredded basil and it’s summer on a plate. Where I live, the heirloom tomatoes aren’t quite ready yet, but the cherry tomatoes are perfect. I decided to apply some of those delicious summer flavors into a pasta bake to see how it would work. I bought some really good pasta, added a bit of cream to flavor it up, some peperoncini to give it some heat, and tons of fresh mozzarella to hold it all together. It came out just as I had hoped, definitely inspired by the flavors of summer, but so rich and creamy and cheesy that it could not be described as anything other than completely comforting and delicious.
This recipe is part of a series I am doing for Parade’s Community Table:
CLICK HERE TO SEE IT.