This Pasta Caprese salad is a quick, fresh, light and delicious lunch you can make in minutes and this is how it is made in Capri.
The name already reveals the ingredients: fresh mozzarella, tomatoes and basil all season with an Italian extra virgin olive oil.
If you have the real mozzarella and tomatoes from Naples, you don t need to add anything else.
You can add balsamic vinegar at your peril, but if you do, don't call it Caprese because Balsamic Vinegar is not an ingredient used in Capri.
Tomatoes in the South of Italy already have a sweet flavor built naturally from the sun and the fertile volcanic soil.
Adding a sweet dressing just doesn't make sense.
Balsamic Vinegar and Peaches
For the majority of the Italian, mozzarella and balsamic vinegar do not belong together, and neither do peaches.
Like pineapple on pizza, same concept!
And if you had Caprese with balsamic vinegar or peaches in Italy, you were probably dining at a restaurant tailored for tourists.
(P.S. If you do use balsamic vinegar or peaches on a Caprese salad and you still call it Caprese, I will pray for your soul. And don't bother to leave a nasty comment because it will be deleted, while any joyful remark is welcome)
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Pasta Caprese Salad
- 500 gr Penne Rigate or other types of short pasta (gnocchi shown in the picture)
- 250 gr Fresh mozzarella
- 2 Large tomatoes
- 20 ml Olive oil extra virgin
- 1/2 tsp Salt for salad
- 1 tbsp Coarse salt for cooking the pasta
- 5 Fresh basil leaves
- Bring a pot of salted water to boil, and add the penne. If you want the pasta "al dente" cook it for 1 minute less than indicated on the pasta box.
- In the meantime cut the tomatoes, mozzarella and the basil leaves in a large bowl. Add salt and extra virgin olive oil for seasoning. Stir them all together.
- Once the pasta is ready drain it, add it to the tomatoes and mozzarella salad immediately and stir well. The mozzarella will slightly melt with the heat from the pasta.