Caprese Pasta: An Easy Summer Favorite

Caprese Pasta

Caprese pasta is quick and easy to make! It’s best served at room temperature, not hot, as it melts the cheese. Also, the caprese becomes much more flavorful as you allow it time to marinate – so be sure to assemble it at least one hour before you plan to eat, so the flavors have a chance to meld together. 

12oz bag of your favorite spaghetti (or angel hair) pasta
16oz of fresh organic sweet grape, cherry or mixed medley tomatoes
8oz fresh Italian whole milk mozzarella balls packed in water
1/4 cup extra virgin olive oil
3-4 tbsp of balsamic vinegar
3 heaping tbsp of fresh basil, finely minced
2-3 cloves of garlic, minced
1 tsp sea salt
1/8 tsp freshly ground black pepper
 
Rinse tomatoes and cut into halves. Drain water from mozzarella balls and cut into bite-sized pieces. Finely mince fresh basil and garlic. Then, place all of the ingredients, except the pasta, into a large mixing bowl and combine using a large spoon. Cover the bowl and allow it to marinate for at least one hour.
 
When ready to serve, cook pasta according to instructions. Drain and lightly rinse pasta with cold water so it’s warm, not hot. Place pasta back in cooking pot and add 3-4 large spoonfuls of the juices only from the caprese mixture. Also add 2 tbsp of olive oil and 1/2 tsp of sea salt. Toss to combine.  Then, transfer pasta to a large serving bowl and top with the caprese.  Absolutely delicious as a meal by itself, or serve it with a side of grilled chicken or fish.  Mangia!

Kelly Smith loves the Lord, her family, and sharing her passion for real food cooking and meal planning with others. She is a part-time healthcare writer and a full-time wife and mother to two awesome boys. Kelly’s real food journey began four years ago when she was diagnosed with an autoimmune disorder. Since then, the Lord has blessed her with an amazing recovery – a testament to His grace and the health benefits of eating real food. Kelly shares her knowledge of cooking and meal planning via her facebook page: www.facebook.com/TheNourishingHome. She hopes to launch a blog soon.

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Also shared at Nourishing Gourmet and Real Food Wednesday