3 Reviews

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!

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Clarely July 07, 2010

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.

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Chicagoland Chef du Jour July 13, 2009

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

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Svlange February 03, 2007
Rigatoni Caprese