Pasta Caprese
With the ripest tomatoes, you can create a fresh pasta sauce with this dish.
Makes
Serving size
Ingredients
8 ounces whole-wheat thin spaghetti
1 tablespoon olive oil
4 large tomatoes, rinsed, cored, and cubed
¼ cup fresh basil leaves, rinsed, dried, and cut into ⅛-inch wide slivers
3 ounces part-skim mozzarella cheese (chunk package), cubed
8 pitted black olives, cut into long slivers
Instructions
- In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- Add spaghetti and cook according to package directions for the shortest recommended time, about 6 minutes (whole-wheat pasta tends to fall apart if overcooked).
- Reserve 1 cup of the cooking water and set aside. Drain spaghetti.
- Add the spaghetti back into the pasta pot. Toss with olive oil and just enough reserved water to coat well.
- Add the tomatoes, basil, mozzarella, and olives. Toss gently until well mixed.
- Divide pasta evenly among four dinner plates (about 2¼ cups each). Serve immediately.
Cooking Tip
Try serving with a fresh green salad drizzled with light vinaigrette dressing.
Recipe Contributed by the National Heart, Lung, Blood Institute; Deliciously Healthy Dinners
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