Eating meatless seems simpler in the summer, when steamy hot August days often leave me in the mood for little more than a salad for supper. The traditional caprese salad, comprised of tomatoes, basil and mozzarella, is perfectly sufficient for dinner along with a few slices of a nice, crusty baguette. I was in the mood for something with slightly more substance, though, so I added pasta. You’ll want to use very ripe cherry tomatoes and real, fresh mozzarella — the liquid from the tomatoes and cheese combine to make a silky sauce for the spaghetti. I used Blue Ridge Dairy’s boccini mozzarella (small ball-shaped) from the Falls Church Farmers Market.
The sungold yellow cherry tomatoes and the basil for this meal came from our own kitchen garden — the two stars of our garden, I might add. While the sungold tomatoes have not made a tomato lover out of my son, he did voluntarily taste one … and offer to try them again another time. Small steps… he does enjoy picking them and bringing them in for us to eat, though!
Recipe: Spaghetti Caprese
- 1/2 pound spaghetti, cooked according to package instructions
- 1 1/2 cups cherry tomatoes, halved
- about 4 large basil leaves, thinly sliced
- 4-6 cloves garlic, finely chopped
- 8 ounces fresh mozzarella, preferably small balls (halved) or else cut into small cubes
- 3 tablespoons olive oil
- sea salt and pepper
Instructions: Prepare spaghetti according to package instructions; drain and set aside. In a large saute pan, heat olive oil and garlic over medium heat. Cook until garlic softens and begins to appear translucent, being careful not to brown. Add the cherry tomatoes and cook several minutes, letting tomatoes give off their juices. Add basil, season with salt and pepper and remove from heat. Toss with the spaghetti noodles and let cool a couple minutes before adding the mozzarella. Makes 4 servings. Enjoy!