Caprese Pasta

"A fun variation on the flavors of a Caprese salad! I recommend using good quality ingredients, as the recipe depends on only a handful of them to really shine. This was given to me by my aunt at my bridal shower."
 
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photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall
photo by Mrs Goodall photo by Mrs Goodall
photo by momaphet photo by momaphet
photo by Bonnie G #2 photo by Bonnie G #2
photo by Starrynews photo by Starrynews
Ready In:
30mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • In a medium bowl, combine your choice of cubed cheese with the basil, tomatoes, garlic, olive oil, and black pepper, and stir well, using a fork.
  • Add a little more olive oil, as desired, to prevent mixture from becoming too dry.
  • Allow sauce to sit while you prepare linguine according to package directions.
  • Immediately after draining linguine, toss with sauce and allow to sit for a moment while the cheese melts a bit from the heat of the pasta.
  • Stir, serve, and enjoy!

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Reviews

  1. Great way to use fresh tomatoes and fresh basil at the end of the growing season. We will make this again. Nummy
     
  2. Will absolutely make this again!!! So easy and great!! I used tomatoes from the garden including beautiful Green Zebra tomaoes. I also used some parm-regianno at the end. Thanks for posting Starrynews! Made for Culinary Quest FP 2014.
     
  3. Delicious! I love caprese salad so I knew that this would be yummy, too. I made as written, using tomatoes and basil from my garden, as well as fresh mozzarella. I used a basil infused olive oil and added some salt and pepper, to taste. This made a wonderful, light lunch for the two of us. Thank you for sharing. **Made for Culinary Quest - Suitcase Gourmets**
     
  4. This is wonderful recipe! Very simple to make and great fresh flavors!. I used the buffalo mozzarella, and also added a sprinkle of fresh parmesan. I love garlic but the amount was a bit bitey for using raw, I would probable reduce it a little next time. I used cherry tomatoes, and put them in my little chopper food processor with a little bit of olive oil after chopping the garlic. A couple of pulses broke them down just enough with out disintegrating them. This was the perfect dish for a warm summer evening, thanks for sharing it. Made for Food Friends and Fun 2014 Culinary Quest by one of the Cruisin' Culinary Queens.
     
  5. D-elicious! I used 95% fat free cream cheese. Excellent fresh flavors that you can't help but love and add to that you might just have the perfect pasta here. :D
     
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