Warm and Spicy Pasta Caprese

By inpatskitchen
July 28, 2011
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Author Notes:

I love raw sauce on pasta, especially in the summer. A room temperature sauce on warm freshly cooked pasta is my idea of summertime goodness. This one is kicked up a bit with hot Hungarian peppers but the heat of jalapenos would work just as well. Leftovers become a lovely pasta salad for lunch the next day.


Makes: two healthy dinner servings

  • 4 cups seeded diced tomatoes
  • 2 cloves minced garlic
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3 Hungarian hot peppers (or jalapeños)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces spaghetti or linguini
  • Chicken or vegetable broth or water for cooking the pasta
  • 6 ounces fresh mozzarella cut into a small dice
  • 1/4 cup sliced fresh basil leaves
  • Salt and pepper for serving if desired
  1. Roast the peppers on a grill or stove top. Cover, cool, peel, seed and cut into a fine dice.
  2. Combine the peppers, tomatoes, garlic, olive oil, vinegar, salt and pepper in a medium size bowl and park on the counter for a few hours ( or even more).
  3. Cook the pasta in the chicken or vegetable broth according to package directions.
  4. Combine the hot pasta with the tomato sauce and stir in the cheese and basil.
  5. Season with more salt and pepper if desired.

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