Olive Oil - 3 tablespoons
Fresh Basil, chopped - 1/3 cup
Tomatoes, chopped - 2 cups
Sea Salt/Fresh Ground Pepper - to taste
Mozzarella, cubed - 1/2 cup
Prosciutto, torn into bite size pieces - 3 thin slices
Roasted Red Pepper, diced - 2 peppers (see note)
Capers - 1 tablespoon (optional)
Farfalla Pasta - 1/2 pound
Put stock pot of water on to boil for the pasta. Combine olive oil, basil, tomatoes, salt, and pepper in a bowl and set aside to allow flavors to blend while you prepare remaining ingredients. Once water has reached a rapid boil, add a handful of salt to flavor the water, then add pasta and cook according to packaging directions. (10 - 12 minutes in most cases)
Once Pasta is cooked, drain, and toss with the tomato mixture. Then fold in prosciutto, roasted red pepper, and capers. Allow pasta to cool slightly before adding mozzarella pieces. Garnish with fresh basil and ground pepper to taste.
Notes: You can kick this up by adding a pinch or two of crushed red pepper flakes but is not necessary if serving with summer bone-in pork chops. Also, Roasted Red Peppers can be found jarred at your grocery store. But if you're like me and have an overwhelming amount in your garden feel free to follow these instructions for roasting yourself:
Place 2 Red Peppers over open flame/direct high heat either in broiler or on grill for 6 - 8 minutes, turning occasionally. The idea is to blacken the skin of the peppers here so the more burnt looking, the better. Remove from heat source and place in plastic ziplock bag and allow to cool. The steam inside the bag will help loosen the skins. Peel skins and remove seeds... then dice. That simple!