INSTRUCTIONS
1
Cook tagliatelle in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup pasta water. Return pasta to same pot.
2
Meanwhile, heat olive oil in large sauté pan over medium-high heat. Add 1/2 cup basil, garlic, and dried chili flakes; stir 1 minute.
3
Start out by adding 1/2 cup reserved hot pasta water and boil until slightly reduced, about 3 minutes.
4
Add the cooked tagliatelle, remaining 1/2 cup basil, lemon juice, and cheese, tossing over medium heat until sauce coats pasta. Add additional reserved pasta water if dry .
5
Season with salt and pepper to taste. Excellent on its own or serve with grilled chicken or shrimp.
6
For the caprese salad, season the slices of tomato lightly with salt and pepper.
7
Top each slice of tomato with a slice of fresh mozzarella. Garnish the top with fresh basil leaves.
8
Season again with additional salt and pepper, drizzle with olive oil, and serve.
