Spaghetti Caprese
Author: Melissa
  • 8 oz Fresh Mozzarella Cheese, cubed
  • 1 pint cherry or grape tomatoes, halved
  • 3-4 leaves of fresh basil, sliced into thin strips
  • Salt & Pepper to taste (approximately 1 tsp each)
  • ¼ cup extra virgin olive oil
  • 1 box Spaghetti
  1. Layer the basil leaves on top of each other and roll tightly; run your knife through the basil “roll” so that you end up with thin strips; add to the mixing bowl
  2. Cube the mozzarella cheese and add to a large mixing bowl
  3. Slice tomatoes in half and add to the bowl
  4. Add salt, pepper, and olive oil and stir to combine
  5. Meanwhile, cook the pasta “al dente” per the instructions on the box – remember to use PLENTY of salted water.
  6. Drain the spaghetti and toss with the tomato & mozzarella mixture in the pot you used to cook the pasta – the heat will help to melt the cheese slightly and incorporate all the flavors into the pasta.
  7. Serve with additional basil strips or leaves, if desired.
  8. Enjoy!
Recipe by Cucina Mia at