Caprese Pasta
Quick · 25 min · Serves 2 · Italian
Dietary: vegetarian, pescatarian, nut-free
A summery pasta tossed with sweet cherry tomatoes, fresh mozzarella, and basil in a light balsamic and olive oil dressing.
Ingredients
For 2 servings
Pasta
- 200 g pasta
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
To serve
- 200 g cherry tomato, halved
- 125 g fresh mozzarella, torn into bite-sized pieces
- 10 g basil, leaves, torn
Steps
Pasta
- Bring a large pot of well-salted water to a boil and cook the pasta until just al dente, with a little bite left in the center. Drain well, shaking off as much water as you can.
- Tip the pasta into a large bowl and toss with about 1 teaspoon of the olive oil so it doesn't stick. Leave it for 5 to 10 minutes, until warm rather than hot; hot pasta melts the mozzarella into strings.
Dressing
- Meanwhile, whisk the rest of the olive oil with the balsamic vinegar and a pinch each of salt and pepper in a small bowl until combined.
To serve
- Add the tomatoes, mozzarella and most of the basil to the pasta.
- Pour over the dressing and toss gently, so the mozzarella keeps its shape, until everything is glossy.
- Taste and adjust the seasoning, scatter with the remaining basil, and serve warm or at room temperature. It's best the day it's made; leftovers keep for 1 day in the fridge.