Pasta alla Caprese is an ultra-simple recipe, also delicious in its summer cold pasta variant. Our advice? Make them both, according to the season. Simply so as not to lose the healthy habit of enjoying a superb Italian pasta recipe.
Red, white and green: even in its colors, pasta alla caprese announces itself as one of the most classic dishes of Italian cuisine. An encounter between tomato, buffalo mozzarella and basil, ideal for people who love serving flavours that bring out the best of the Mediterranean spirit.
Caprese pasta takes its name and nature from a dish known as Caprese Salad: a cold dish with tomatoes, mozzarella and basil that is a classic gastronomic choice in the summer months.
So it’s natural enough that caprese pasta can also be prepared in a summer version, as cold caprese pasta, a delicious recipe that even in the hottest days of the year will offer you a refreshingly light dish, filled with taste and aroma.
To help you immerse yourself in Italian taste, we’ll provide you with both recipes: prepare them both, and see which you like the best. After all… they’re simple and quick!
One tip above all: procure the freshest and best quality ingredients and – especially for cold caprese pasta – the best extra virgin olive oil you can find… and your dish will be a total success.
Pasta alla caprese: Mediterranean colors, perfumes and flavors
- 360 g pasta
- 6 ripe tomatoes
- 250 g buffalo mozzarella
- 1 clove of garlic
- Extra-virgin olive oil
- Chili pepper