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Pasta Caprese

April 6, 2009

Tomatoes and basil are the perfect compliment to each other. I love any dish that has both this vegetable (or, fruit?) and herb together. Throw in a little fresh mozzarella, and I couldn’t be happier, which means that pasta caprese (I suppose you could call it caprese pasta) is one of my favorite pasta dishes. It combines pasta with caprese. It’s incredibly quick and easy to make, and it can be eaten warm or enjoyed as a cold pasta salad.


* Note: I make this slightly different each time, never measuring how much I put in, but I’ve tried to provide an approximation for you.

Pasta Caprese

Serves: 4

Time: 15 minutes


1 package dried pasta (my favorite with this is Barilla’s penne)

1-1/2 cup fresh mozzarella, cubed

3 tomatoes, diced

1 cup basil, julienned

1 Tablespoon olive oil

Salt & pepper to taste


Bring a large pot of water to boil. Add the pasta, stirring occasionally, and cook until al dente. While cooking the pasta, cut the fresh mozzarella into small cubes, dice the tomatoes, and julienne the basil.


Once the pasta is cooked, drain the water and return the pasta to the cooking pot or to a serving bowl. Drizzle olive oil over the pasta. Add salt and pepper. Add mozzarella, tomatoes, and basil and mix well. Serve and enjoy!



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