Campanelle with Grape Tomato Sauce and Fresh Mozzarella

Sometimes I do some of my most creative cooking during the week, when I don’t know what to cook and have no one to impress. This week I had a night just like that. I knew I wanted to make a pasta dish so that I could have some nice leftovers for lunch, but I didn’t know what I wanted to do exactly.

Walking through the grocery store, I sought inspiration. I usually pick up some broccoli when I don’t know what to cook, as it’s my favorite vegetable. I could seriously eat it every night of the week. I love it. Love. It. I figured I owed it to myself, however, to pick up something different for this meal. The summer squash looked good, so I picked up one of those, along with a package of grape tomatoes. One of my little tricks for great pasta meals is to add a chopped up ball of fresh mozzarella. It adds great texture and a subtle flavor, so I picked up one of those as well. With the basic makings of a nice dish in hand, I headed home.

What I ended up making was a really great meal. I was so pleased with it, in fact, that I thought I would share it.

Campanelle with Grape Tomato Sauce and Fresh Mozzarella

Ingredients:

• One pound of dried campanelle, prepared per the package instructions
• 1/4 cup dry white wine
• 1 cup chicken stock
• 1 teaspoon red pepper flakes
• 2 teaspoons dried basil
• 1 pint of grape tomatoes, rinsed and halved
• 2 squeezes of anchovy paste; or 2 anchovy fillets, chopped
• 2 cloves of garlic, crushed
• 1 large block of fresh mozzarella
• 1 large summer squash, chopped
• Extra virgin olive oil
• Salt and pepper, to taste
• Grated parmesan cheese

Add the wine and stock to a sauce pan and bring them to a boil over high heat. Add the red pepper flakes, 1 teaspoon basil, grape tomatoes, and salt and pepper to taste to the sauce. Add 2 healthy squeezes of anchovy paste into the sauce, approximately two fillets worth. Meanwhile, add the summer squash to a saute pan with 1-2 tablespoons of olive oil over medium high heat. Season the squash with 1 teaspoon of dried basil and salt and pepper to taste. Crush the two cloves of garlic into the sauce. Chop the fresh mozzarella into small, bite sized pieces. Cook the sauce down until most of the liquid evaporates. Combine the mozzarella, squash, cooked pasta, sauce, and a healthy drizzle of olive oil. Grate fresh parmesan cheese over each serving.

Clacked by Bob Degon
on Mar 13, 2009 @ 12:00 EST5EDT