CAPRESE SPAGHETTI

Angel hair spaghetti, fresh tomatoes, fresh mozzarella, and fresh basil leaves all combine to make this Caprese Spaghetti amazing. Though I expected Senior to balk as he often does if anything resembling Olive Garden fare lands on the table, he couldn’t praise this meal more highly. Get those thumbs in the air!
Caprese Spaghetti8 Campari tomatoes (about 1 lb.), each cut into 8 wedges

8 coarsely chopped basil leaves

1/4 cup +2 tbsp olive oil

2 tbsp balsamic vinegar (plus extra for serving)

12 oz angel hair pasta

1/4 cup basil pesto sauce (optional)

8 oz fresh mozzarella, cut into 1/2″ cubes

1) To large bowl, add tomatoes, basil leaves, 1/4 cup olive oil (reserving 2 tbsp), and balsamic vinegar; toss to mix; set aside

2) Prepare pasta al dente according to package directions; drain pasta, stir in reserved 2 tbsp olive oil and pesto sauce (optional)

3) Divide noodles between 4 plates; stir tomato-basil mixture and scatter over noodles, followed by cubed mozzarella; serve immediately with extra balsamic vinegar; enjoy!

Servings: 4

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5 thoughts on “CAPRESE SPAGHETTI

  1. Dinner Bank says:

    Looks very tasty πŸ™‚ Thanks for sharing πŸ™‚

  2. Teresa says:

    Looks wonderful!

  3. Sooo lovely and looks very appealing to the eye!

  4. What nice, fresh flavors! I would love to have some right now.

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