cooking · Dinner

Caprese Pasta

Have I mentioned how much I love the few short months when I can walk out to my garden and pick fresh Basil for dinner? Life has been busy here – especially with the garden! Everything is coming in, which makes me so happy. The boys love after dinner picking time every night. Blueberries, strawberries, raspberries, blackberries, marionberries, green beans and soon carrots and tomatoes!


Caprese Pasta


  • 1 pound spaghetti
  • 3 large tomatoes
  • 12 ounces fresh mozzarella
  • ¼ cup olive oil
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp garlic, minced
  • 1 handful fresh basil
  • Ground black pepper


Bring a large pot of salted water to boil, cook spaghetti as directed, drain.

Meanwhile, core tomatoes, dice up, add to a large bowl. Cut mozzarella into small pieces, add to bowl. Toss with olive oil, vinegar and garlic. Remove basil leaves, discard stems and rip leaves into small pieces, add to bowl. Season to taste with black pepper, and salt, if desired.

Add hot pasta back to cooking pot, toss with sauce. Serve immediately.

Serves 4 to 6.

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