Caprese Farfalle

  • 1 box (16 ounces) uncooked farfalle (bowtie) pasta
  • 1/3 cup balsamic vinegar, divided
  • 1 jar RAGÚ® Old World Style® Traditional Sauce
  • 8 ounces mini fresh Mozzarella balls (pearls)
  • 1 cup grape tomatoes, halved
  • 1/2 cup loosely packed thinly sliced fresh basil leaves
  1. Cook pasta as directed on package; drain.
  2. Meanwhile, microwave ¼ cup vinegar in small microwaveable ramekin on HIGH 1-2 min. or until thickened and reduced by half; cool completely.
  3. Heat sauce and remaining vinegar in saucepan on medium heat. Remove from heat; toss with hot pasta and half of the cheese. Drizzle with balsamic glaze; serve topped with remaining cheese, tomatoes and basil.
Tip: Fresh Mozzarella is sold in several sizes. Fresh Mozzarella perline, or “pearls” are ½-inch pieces, while ciliegine, or “small cherries” are bite-sized 1-inch balls. If using an 8-ounce ball, cut into 1-inch pieces before tossing with pasta. All sizes are usually sold packed in water in the deli or cheese section of your grocery store.