Pasta alla caprese: the recipe for a quick and easy summer appetizer

The Caprese pasta it’s a first summer course quick and easy, a Mediterranean dish inspired by the classic caprese salad, made with mozzarella, tomatoes and basil. The ideal recipe for a fresh and delicious lunch that will appeal to young and old: excellent to taste either hot to be cold. In our recipe we used i fusilli, but you can also opt for feathers, butterflies or the spaghetti, if you prefer to use the long format. For the vinaigrette, you can use cherry mozzarella, to add whole, or a well-drained mozzarella to cut into small pieces. You can also enrich the dish with the addition of olives and tuna, to make the recipe even tastier and more complete.

Among the variations of classic caprese, also try bruschetta caprese, savory caprese pie, and caprese eggplant.

How to prepare caprese pasta

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Wash the cherry tomatoes and cut them in half (1). Also cut the very dry mozzarella into small pieces (2), preferably from the day before, otherwise put the pieces in a colander to remove excess liquid. Brown the garlic in a pan with extra virgin olive oil and add the cherry tomatoes (3). Salt and cook for ten minutes on low heat.

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Cook the pasta in abundant boiling salted water (4), drain them al dente (5) and pour them into the pan with the cherry tomatoes. Add the chopped mozzarella and basil and sauté for one minute. Your caprese pasta is ready to be served with some fresh basil leaves and a little oregano (6).

storage

You can store Caprese pasta in the refrigerator for 2 days inside an airtight container.