Pasta Caprese Revisted

It’s really hard for me to stay away from pasta completely.  I’m always looking for a light dish so I can eat my macaroni and not feel guilty.

This is my twist on a Pasta Caprese.

• 1 pound linguine or spaghetti – 1 c pasta water reserved
• 1 -1/2 c – 2 c tomatoes, diced – preferably heirloom of different colors and types (cherry, grape, plum, etc.)
• 1 pound fresh mozzarella, cubed
• 1/2 cup extra-virgin olive oil
• 1 tablespoon fresh oregano, chopped
• 1/2 c  fresh basil leaves, torn
• Sea salt to taste

Directions

Cook the pasta in salted boiling water until al dente. While the pasta is cooking, make the sauce. Mix the diced tomatoes and cubed mozzarella in a large bowl. Add the extra-virgin olive oil, oregano, basil leaves, and salt, to taste.

When the linguine is ready, reserve 1 cup of pasta water, drain pasta and add it to the bowl with approximately 1/2 cup of the pasta water. Mix well, adjust seasoning and serve immediately.

Serves 4-6

This no-cook, warm weather friendly sauce makes a great salad too!

© 2011 J. H-M and CultureChoc2010.

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