Caprese pasta

Much like the chickpea salad in July, I feel sheepish posting this. Too easy. Too simple. Yet it’s also too delicious not to share in case anyone out there isn’t making it.

Caprese pasta

The short version is this: chop tomatoes, mozzarella, and basil and toss with hot angle hair pasta. The longer and slightly more accurate version is –

1 – 1 1/2 pounds very ripe and sweet and meaty tomatoes

3 – 4 tablespoons extra virgin olive oil

4 – 8 ounces fresh mozzarella ball(s)

Stack of basil leaves


1 pound angel hair pasta

Put a large pot of water on to boil. While that gets boiling, rinse tomatoes clean and pat them dry. Chop the tomatoes and put them in a very large bowl, being sure to include as much of the juices that may have escaped during chopping as possible.

Add olive oil to tomatoes, toss a bit, and let sit.

Drain mozzarella and dice it. You can add it to the tomatoes, if you want it to get a wee bit melty when you add the hot pasta. If I’m making this for myself, I do this. My dashing husband prefers this dish without the mozzarella, however, which is fine. No, really, it’s totally cool. So i leave it out and just add mine on top of my serving, as you see above.

Stack some basil leaves, roll them up, and slice them into thin ribbons. Set aside.

When the water is boiling, add enough salt to make it taste salty, add the pasta and cook until tender to the bite. Drain and quickly add to the tomatoes. Start tossing. Add some basil and toss to combine. Add more olive oil, if it seems at all dry.

Divide among serving bowls and garnish with basil (and mozzarella if you find yourself married to someone who for some insane reason doesn’t want mozzarella in their portion).

I should note that, despite my husband’s mozzarella-induced insanity, I must agree that the dish is perfectly delicious without it. I just really really like cheese. Like a lot. A bit of mozzarella in my tomato basil capellini keeps me from feeling weak or getting the vapors.