Earlier this summer, I posted a recipe for a Summer Pasta with Roasted Cherry Tomatoes. This Summer Caprese Pasta is similar, except all the ingredients are fresh (no roasting tomatoes and garlic in the oven first). Both variations are delicious, although I tend to lean towards this one just because the prep is a little easier.
We usually make this pasta at the end of the summer with the last of our homegrown tomatoes. It’s always sad when we have it because it means summer is really coming to an end. This is one of those recipes that I could eat over and over again (probably better that I don’t). Someone once asked me what my last meal would be (which now that I think of it is kind of weird, but…) I would say hands down this pasta. And maybe 15 different desserts…
For this variation, we added in garlic olive oil for the first time. We really loved how it brought in an extra element of flavor into our pasta and the tomato/mozzarella mix. But if you are in a rush and don’t have this in stock, feel free to omit it. This dish is sooo delicious because the steaming hot pasta melts the cheese just enough and marinating the tomatoes and the mozzarella in the garlic/olive oil really packs everything with tons of flavor (yes, your mouth will still taste like garlic in the morning).
Summer Caprese Pasta
- 3 cups chopped Roma or homegrown tomatoes
- 1 8oz jar of mozzarella, drained (we used Chiliegine from Trader Joe’s)
- 4 cloves of the freshiest garlic you can find, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons garlic olive oil (like this) (*If you don’t have this, just omit it.)
- 2 teaspoons of salt
- 1 16 oz bag of spaghetti
- 1/2 teaspoon fresh ground pepper
- handful of fresh basil, chopped
- Fresh shaved Parmesan (to taste)
- In a large serving bowl, layer your tomatoes, mozzarella and minced garlic along the bottom. Pour 1/4 cup of extra virgin olive oil and 1 tablespoon of garlic olive oil over the top. Mix by hand to make sure everything is coated. Let mixture sit anywhere from 20 minutes (if you are in a rush) to 60 minutes (the ideal time).
- In a medium pot, pour in water to cook your pasta in. Add in 1 teaspoon of salt and 1 tablespoon of garlic olive oil into the water. Bring water to a boil and add your pasta. Cook pasta until al dente.
- Drain pasta. Pour drained pasta into tomato/mozzarella mix. Sprinkle the top of pasta with 1 teaspoon salt and 1/2 teaspoon of ground pepper. Mix pasta thoroughly.
- To serve, shave fresh Parmesan over the top and top with chopped basil.