International
Pasta Caprese
use the ripest tomatoes to create a fresh pasta sauce for this dish
-Wheat Thin Spaghetti · Olive oil · Tomato · Fresh basil
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Gather
Ingredients
- 8 oz whole-wheat thin spaghetti
- 1 Tbsp olive oil
- 4 large tomatoes, rinsed, cored, and cubed
- ¼ C fresh basil leaves, rinsed, dried, and cut into 1/8-inch wide slivers
- 3 oz part-skim mozzarella cheese (chunk package), cubed
- 8 pitted black olives, cut into long slivers
Make it
Method
- 1
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- 2
Add spaghetti, and cook according to package directions for the shortest recommended time, about 6 minutes. (Whole-wheat pasta tends to fall apart if overcooked.)
- 3
Reserve 1 cup of the cooking water, and set aside. Drain spaghetti.
- 4
Add the spaghetti back into the pasta pot. Toss with olive oil and just enough reserved water to coat well.
- 5
Add the tomatoes, basil, mozzarella, and olives. Toss gently until well mixed.
- 6
Divide pasta evenly among four dinner plates (about 2¼ cups each). Serve immediately.
- 7
Tip: Try serving with a fresh green salad drizzled with light vinaigrette dressing.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
