Caprese Pasta Pomodoro

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I kind of have a thing for perfectly ripe tomatoes.  As we’ve tried to eat more seasonally the last few years, I generally try to refrain from purchasing them during off months.  This also means that I purchased no fewer than 40, probably closer to 50, pounds of tomatoes last August.

No I’m not exaggerating and yes Dan thought I had a bit of an illness.  He was probably right.

Anyway, I love this recipe because the flavor is so good and really is more than the sum of its parts.  It a) is simple and quick (takes me about 20-30 minutes) enough that it hardly qualifies as a recipe, b) it really lets the tomato flavor shine through without too much else to bog it down, and c) it is perfect for using up tomatoes that are so ridiculously sweet and ripe and juicy, but just a little too much so for a salad or many other uses.  Also, completely delicious.


Caprese Pasta Pomodoro
adapted from here
1 lb pasta (I usually use whole wheat penne)
1/4 cup olive oil
5-6 large tomatoes, chopped
3 tablespoons chopped fresh basil (I used lemon basil last time and loved the little zip)
4 cloves garlic, minced
2 t sugar
1/4 teaspoon each salt and pepper
1 lb fresh mozzarella, diced
Parmesan cheese, for serving
1. Cook
pasta according to package directions.
2. In a separate skillet, heat
olive oil. Add tomatoes, basil, garlic, sugar, salt and pepper. Bring to gentle boil, then lower heat and simmer for 10-15 minutes, until thickened.  Mix in mozzarella and serve over hot pasta with Parmesan cheese.


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