Pasta with smashed raw tomatoes, peach & mozzarella

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Capers

  Canned

  2 tbsp, drained or 18g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Basil

  Spices, dried

  2 tbsp, leaves or 4g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Pine nuts

  Nuts, dried

  1 tbsp or 8g

• Peaches

  Raw

  2 medium or 300g

• Mozzarella cheese

  Part skim milk

  7 oz or 198g

• Arugula

  Raw

  ½ cup or 10g

Directions

1. Mince the garlic very finely. Mash the capers with the back of a knife. Divide the tomatoes in half. Chop the basil. Place everything in a large serving bowl and add a few tbsp of olive oil, salt and pepper to taste. With your hands, squeeze the tomatoes until soft and juicy.
2. Cook the pasta in lightly salted boiling water according to the instructions on package. Meanwhile, lightly toast the pine nuts in a skillet on medium heat. Slice the peaches/nectarines and tear the mozzarella into smaller pieces. When that pasta is done, reserve about 1/2 cup of cooking water and drain the rest.
3. Add the pasta immediately to the serving bowl while it’s still hot, toss with the tomato "sauce" and arugula until well mixed, add some of the cooking water if you want to make it a little creamier. Decorate with peaches, mozzarella cheese, pine nuts, arugula, a few whole basil leaves and an extra drizzle of olive oil. Enjoy!
4. Recipe inspired by: http://www.greenkitchenstories.com/summer-pasta-with-smashed-tomatoes-peaches-mozzarella/

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