Spaghetti alla Caprese (Spaghetti from Capri)
A recipe for Spaghetti alla Caprese (Spaghetti from Capri) from the cookbook, Cucina di Amalfi! Al dente spaghetti is tossed with marinated cherry tomatoes, mozzarella, and fresh basil.
Servings 4 -6 Servings
Ingredients
- 250 grams (9 ounces) cherry tomatoes on the vine ripe and flavourful (or datterini tomatoes, if available), cut into quarters
- 1 garlic clove sliced
- 45 milliliters (3 tablespoons) olive oil
- 500 grams (1 pound 2 ounces) spaghetti
- 125 grams (4 1/2 ounces) buffalo mozzarella torn into bite-sized pieces
- Generous handful of fresh basil torn
- 2 teaspoons chopped fresh oregano
- Sea salt and freshly ground black pepper
- Freshly grated Parmesan to serve
Instructions
- Place the tomatoes in a large bowl with the garlic, oil and salt and leave to marinate for 30 minutes.
- Meanwhile, cook the spaghetti in a large pan of boiling, salted water until al dente. This will very much depend on personal preference, so taste as you are cooking and stop when the pasta is cooked to your liking.
- Drain, reserving a cup of cooking water.
- Add the mozzarella to the marinating tomatoes.
- Add the spaghetti to the bowl of tomatoes and mix through, adding a little of the pasta cooking water if needed.
- Sprinkle with basil and oregano.
- Serve straight away, sprinkled with Parmesan.