Pasta with Smashed 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, black

  1 tsp 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 finely and mash the capers with the back of a knife. Halve the tomatoes and chop the basil. Combine in a large serving bowl with olive oil, salt, and pepper. Squeeze the tomatoes with your hands until soft and juicy.
2. Cook the pasta in lightly salted boiling water according to package instructions. Meanwhile, toast the pine nuts in a skillet over medium heat. Slice the peaches and tear the mozzarella into pieces. Reserve 1/2 cup of pasta cooking water before draining.
3. Add the hot pasta to the serving bowl and toss with the tomato mixture and arugula. Add reserved cooking water for creaminess if desired. Garnish with peaches, mozzarella, pine nuts, arugula, whole basil leaves, and a drizzle of olive oil. Serve immediately.

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