Pasta Caprese

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


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!

© 2010 J. H-M and CultureChoc2010.

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