Chifferini with Tomatoes, Basil and Fresh Mozzarella
“Chifferini Caprese”
Inspired by the flavours of Capri, this fresh flavoured pasta dish makes use of seasonal produce and fresh mozzarella. The red, white and green colours of this dish mimic the Italian flag and look beautiful on the plate.
Preparation Time:
20
min
Cooking Time:
6
min
Servings:
6
Ingredients
1 lb (454 g)
Giovanni Panzani Chifferini Rigate #19
3 cups (750 mL)
chopped, ripe Roma tomatoes
1 cup (250 mL)
chopped fresh basil leaves
1/3 cup (75 mL)
extra virgin olive oil
1/4 cup (50 mL)
balsamic vinegar
12 oz (375 g)
drained, fresh mozzarella cheese, cut into bite-size pieces
Salt and freshly ground pepper
Method
  1. Prepare the chifferini according to package directions. Meanwhile, toss the tomatoes with the basil, olive oil and balsamic vinegar. Let stand for 15 minutes.
  2. Toss the tomato mixture with hot or cold chifferini and mozzarella cheese. Season with salt and pepper to taste.
Tips
Seed the tomatoes for a more robust flavour.
Ingredient Notes
Mozzarella: The generic term for cheeses that are made using a traditional spinning and cutting method. Fresh mozzarella, a white, semi-soft cheese that is sold in a salt brine is used extensively throughout Italy in pizza, lasagne and in the traditional Insalata Caprese (tomato, basil and mozzarella salad). Buffalo mozzarella (made from buffalo milk) is considered the best mozzarella for flavour and quality.
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Chifferini with Tomatoes, Basil and Fresh Mozzarella

“Chifferini Caprese”



Preparation time: 20
Cooking time: 6
Servings: 6


Ingredients

1 lb (454 g)
Giovanni Panzani Chifferini Rigate #19
3 cups (750 mL)
chopped, ripe Roma tomatoes
1 cup (250 mL)
chopped fresh basil leaves
1/3 cup (75 mL)
extra virgin olive oil
1/4 cup (50 mL)
balsamic vinegar
12 oz (375 g)
drained, fresh mozzarella cheese, cut into bite-size pieces
Salt and freshly ground pepper



Method

  1. Prepare the chifferini according to package directions. Meanwhile, toss the tomatoes with the basil, olive oil and balsamic vinegar. Let stand for 15 minutes.
  2. Toss the tomato mixture with hot or cold chifferini and mozzarella cheese. Season with salt and pepper to taste.

Tips

Seed the tomatoes for a more robust flavour.

Ingredient Notes:

Mozzarella: The generic term for cheeses that are made using a traditional spinning and cutting method. Fresh mozzarella, a white, semi-soft cheese that is sold in a salt brine is used extensively throughout Italy in pizza, lasagne and in the traditional Insalata Caprese (tomato, basil and mozzarella salad). Buffalo mozzarella (made from buffalo milk) is considered the best mozzarella for flavour and quality.