Prep 15 mins
Cook 15 mins
This is very easy recipe that everyone loves. It works well for picinics and potlucks. Gardners with losts of tomato and basil will love this recipe. This is another great recipe from Cooking Light.
- 6 cups rigatoni pasta, Cooked, penne (about 3/4 pound uncooked pasta) or 6 cups ziti pasta (about 3/4 pound uncooked pasta)
- 4 cups plum tomatoes, chopped (about 2 1/2 pounds)
- 1 1⁄2 cups fresh basil leaves, thinly sliced
- 1 cup fresh mozzarella cheese (4 ounces)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon capers
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 garlic clove, crushed
- 1⁄3 cup fresh parmesan cheese, grated (or Romano cheese)
- Combine first 4 ingredients in a large bowl.
- Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk.
- Pour over pasta mixture; toss gently.
- Sprinkle with Parmesan cheese; toss well.
Very good! I added 1 T of balsamic vinegar, which made all the difference. I'm used to Caprese having balsamic in it. Omitted the parmesan. Used pearl-size mozz. Served at room temp so the flavors would come out fully. Someone commented "just the right amount of capers". Thanks!
I enjoyed this, DH thought it was just "ok". Don't skimp on the fresh basil and don't leave out the capers. I warmed the olive oil and infused it with the garlic before adding to the pasta & other ingredients. Cook the pasta, drain and add everything to the hot pasta.
I really enjoyed this dish. It came together quickly and easily and was just as good cold the next day! I did leave out the capers because I don't care for them, but followed the rest of the recipe exactly. Thanks