Caprese Pasta

This is one of Jeff’s favorite summer meals.  When I say he wolfed it down in less than 2 minutes, I’m not even joking…

This pasta dish is light and fresh and truly highlights fresh summer produce.  It is super easy to make, and can act as a side dish, but also hold up as a main dish on its own.

You will need minimal ingredients:

Using 6 to 8 ounces of mozzarella, cut the cheese (hahaha) into nice bite-sized pieces.  Place on a plate and freeze for no more than 10 minutes.  This is to ensure that the mozzarella does not melt and get gooey once combined with the warm pasta later on in the process.

Bite Size mozzarella Morsels

Using two large, ripe tomatoes, core, seed and cut into 1/2 inch pieces.

Could these tomatoes BE any more fresh?

Whisk  olive oil, 1 teaspoon of lemon juice, minced garlic, minced shallot, salt and pepper in a small bowl until combined.

Add the dressing to the tomatoes and stir to combine.  Allow the tomatoes to marinate for at least 10 minutes, but no more than 45.

Cook 1/2 pound of penne, or other ridged pasta, in boiling water according to directions on box.  Drain and combine with tomato mixture.  Add mozzarella and allow pasta to sit for about 5 minutes.  Season with salt and pepper.

When ready to serve, add remaining teaspoon of lemon juice (optional), 1/2 teaspoon of sugar (optional, but highly recommended!) and shredded basil.  Stir to combine.

As I was putting on the finishing touches, I went outside to take a photo.

It appears I had a lurker…

"I want some!"

Enjoy as a side dish, or a light and refreshing main course!  Seriously, Yum.


  • 1/2 pound penne or other ridged pasta
  • 2 tablespoons olive oil
  • 6-8 ounces of mozzarella
  • 2 large, ripe tomatoes
  • 1-2 teaspoons lemon juice
  • 1 clove of garlic, minced
  • 1 shallot, minced
  • 2 tablespoons of basil, shredded
  • Salt and Pepper

Serves 3-4

Recipe Adapted from America’s Test Kitchen, Cooking for Two: 2009


Tags: , , , ,

Categories: Pasta, Recipes

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One Comment on “Caprese Pasta”

  1. August 24, 2011 at 11:06 am #


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