Spaghetti caprese

Spaghetti caprese

Jul 1 2020


15-20 mn

Serves 5

This summer pasta only requires cooking 4th e pasta and chopping some tomatoes and basil... Add a nice glass of rosé to that, close your eyes and it will feel like Provence or Italy!


  • 1 pack of spaghetti (any kind work, whole wheat, fresh, gluten free, brown rice,....)
  • 2 medium heriloom tomaotes
  • 1 container of mini mozzarella balls
  • 1 burrata
  • Fresh basil
  • Olive oil
  • 1 lemon
  • 1 garlic clove
  • 1/3 cup of pitted ball olives
  • Salt and pepper to taste


Cook the spaghetti according to packaging instructions.

In alarm bowl roughly chop the tomatoes, grate the garlic clove,  add 2 tbsp of olive oil, the juice of 1 lemon, some salt and pepper. Toss and leave to rest until pasta are cooked.

Once cooked, drain the pasta and add to the tomatoes, as well as the mozzarella and burrata and the chopped olives. Sprinkle the fresh basil, some salt and pepper an enjoy!

You can keep it for later and eat at room temperature, it tastes really yummy as well!

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