Paccheri skewers Caprese

Ingredients for 1 servings:

• 150 g pasta (paccheri)
• 1 tbsp Pesto Genovese
• 1 tsp olive oil
• 150 g mini mozzarella
• 18 small tomatoes
• salt and pepper
• 2 sprigs basil
• Garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

short tubular pasta with tomato and mozzarella

Cook the pasta according to the package instructions, drain, rinse, and let cool. It should not be too al dente and not too soft so that it doesn’t break or fall apart during further processing. Mix the pesto with a little olive oil. Season with salt, pepper, and garlic if desired. Cut the paccheri and tomatoes into equal halves. Tear the basil leaves slightly depending on their size. Drain the mini mozzarella, toss them in the pesto, and fill the pasta halves. This works best if you place the pasta circles upright on a plate. Now assemble the skewers: First, thread a piece of basil, a tomato half, a mozzarella-filled pasta, another tomato half, and another piece of basil onto a toothpick. If the skewers are to be served upright, it is recommended that you cut the tomatoes into two unequal pieces. The part with the leaf base should be the thicker one and should be at the bottom after skewering, as the skewer stands better on it.