Fettuccine Caprese

I make pasta a lot. Mostly because it’s so versatile. I never really measure when I make savory dishes, so all of this is just estimated. Keep in mind I made this for one person (and I am a very tiny 19 year old girl who barely ever finishes her portions) so the amounts are easily adjustable.

Fettuccine Caprese

• 3oz fettuccine (I use Buitoni brand fresh pasta, which comes in 9oz packages, and use about 1/3 of a package when I’m making it for myself)
• about 1/4 cup cherry tomatoes
• about 2 Tbsp fresh basil, roughly chopped
• a handful of fresh mozzarella, torn into pieces
• olive oil
• salt and pepper, to taste

Put a pot of salted water on to boil. While the water is boiling, cut the cherry tomatoes in half, and place in a skillet over medium heat with some olive oil and freshly ground black pepper. Saute until the tomatoes are heated through and the skins appear slightly “crumpled.” When your water is boiling, cook pasta according to package instructions (usually about 2-3 minutes for fresh, 9-11 I believe for dried). After pasta is cooked, add 1-2 Tbsp of olive oil to pasta, dump it back in the pot along with the tomatoes, chopped basil, and torn mozzarella. Stir together until everything is incorporated, and the cheese is slightly melted from the heat of the pasta.