Today, I’m excited to share with you my absolute favorite Italian recipe!
There is nothing Sean and I love more than caprese. When in Italy on our honeymoon, we had caprese up to four times a day – no joke – without tiring of it. Buffalo mozzarella, ripe tomato and sweet basil go together like nothing else in Italian food.
You may be used to caprese salad, or a caprese panini, but now I’m here to introduce you to the joy that is caprese pasta.
- 1 package spaghetti
- 1/2 cup small mozzarella balls
- 2 pounds assorted tomatoes, roughly chopped
- 1 small shallot, minced
- 3 garlic cloves, crushed
- 1/2 cup red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup loosely packed fresh basil leaves
- 1/4 cup loosely packed Italian parsley leaves
- Slice tomatoes in half and add to large mixing bowl.
- Mince shallot and garlic and add to tomatoes. Stir in red wine vinegar, olive oil, salt and pepper.
- Set mixture aside for 2 hours, tossing occasionally.
- Meanwhile, cook spaghetti to al dente perfection. Drain and return to pot.
- Add marinated tomato mixture and mozzarella balls to pasta; toss. Stir in basil and parsley leaves. Serve warm.
This recipe was adapted from Southern Living (1) and (2). I typically omit the basil leaves to allow the red wine vinegar and shallot flavors to speak for themselves. Because I use an entire box of pasta and not just 8 ounces, I also add a bit more olive oil and red wine vinegar to the marinated tomato mixture, so that it will coat the pasta.