Summer Pasta alla Caprese

By • June 23, 2010 9 Comments

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Author Notes: My mother has always been great at "cooking by feel," and I owe her a lot of credit for any ability I possess in this domain. I remember many a warm summer night when, motivated by a strong aversion to turning on the oven, my mother would whip up a quick pasta with a no-cook sauce. One of my favorite iterations was a variation on a popular theme: pasta with raw tomatoes, garlic, olive oil, and sometimes basil. (In case you missed them, there have been countless versions of this pasta published since the 1970s, including this one from Nigella Lawson in the New York Times). This room temperature pasta -- almost a pasta salad, really -- along with a big green salad, made the perfect dinner for a balmy summer evening. My version incorporates finely chopped red onion in place of the classic garlic, but otherwise it's true to my mother's original recipe.Merrill Stubbs

Serves 4 as a main course

  • 3 medium red, ripe tomatoes
  • 1/4 cup finely chopped red onion
  • 1 tablespoon good balsamic vinegar
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup loosely packed chopped fresh basil
  • Salt and freshly ground black pepper
  • 1 pound curly pasta (I like cavatappi)
  • 1 medium ball fresh mozzarella
  1. A couple of hours before you plan to eat, core and roughly chop the tomatoes and tip them into a very large serving bowl. (You’ll be serving the pasta out of this very same bowl -- isn’t that great?) Add the chopped red onion, balsamic vinegar, olive oil, basil, a few healthy pinches of salt and several grinds of pepper. Gently stir these all together and let sit at room temperature for at least an hour so the flavors have a chance to meld.
  2. Cook the pasta in a large pot of very salty water (as Amanda rightly says, it should taste like seawater) until al dente. Meanwhile, dice the mozzarella and add it to the big bowl of tomatoes, onion, basil, etc.
  3. When the pasta is done, drain it thoroughly and add it to the bowl. Gently fold everything together and taste for seasoning, adding more salt and pepper if you’d like. Let the pasta sit for 5 minutes or so before serving, folding gently a couple of times to distribute the tomato juices and olive oil. Serve with a big green salad, or as an accompaniment to some nice, juicy grilled steaks.

Tags: Easy, Entrees, leftovers, lunch, Salads, simple, Summer, travels well

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Comments (9) Questions (0)


about 1 month ago sally nardo

Can the recipe be made ahead of time?


3 months ago JadeTree

The annual rediscovery of this perfect recipe! This year: mid-April for the first time of the year. Eventually, we'll have years of climate data based on my annual homage. As always - thanks for sharing this gem.


12 months ago Mickey0627

Just made this to go with grilled flank steak. SO GOOD!!! I used heirloom tomatoes from a local farm and fresh mozzarella. Yummy!


over 1 year ago JadeTree

This year, I'm making this juicy, delicious dish in April. Maybe we can track climate change based on when my yearly appreciation falls? Thanks, as always, for a family warm-weather favorite!


about 2 years ago JadeTree

The last few years I get to the end of June - and remember this pasta. Perfect blend of ease and deliciousness. Also, it's quite good for toddlers since they can pick and choose which kind of bite they want each time! I predict Clara might be a fan of this one :)


about 3 years ago jellewagen

Try sun dried tomatoes! Simply amazing.


about 3 years ago Mianna

The best taste of summer - always fun to get creative with colors and varieties of tomatoes. Good with smoked mozzarella also.


about 4 years ago CheeseLovah

Can you marinate the tomato mixture overnight?


almost 5 years ago ashleychow89

Delightfully simple and delicious dish that does a good balsamic vinegar justice.