Spaghetti alla Caprese (Spaghetti from Capri)
Ingredients
- 250 g / 9 oz cherry tomatoes on the vine (or datterini), quartered
- 1 garlic clove, smashed
- 45 ml / 3 tbsp extra-virgin olive oil
- 500 g / 1 lb 2 oz spaghetti
- 125 g / 4½ oz buffalo (or fresh) mozzarella, torn into bite-size pieces
- Generous handful fresh basil, torn
- 2 tsp chopped fresh oregano
- Sea salt and freshly ground black pepper
- Freshly grated Parmesan, to serve
Equipment
- Large bowl
- Large pot
- Colander
- Measuring spoons and cup
- Knife and cutting board
- Tongs or pasta fork
- Wooden spoon or mixing spoon
Instructions
- 1
Place the quartered tomatoes in a large bowl with the smashed garlic, olive oil and a pinch of salt. Toss and leave to marinate for about 30 minutes.
- 2
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente (about 8–12 minutes depending on brand) — taste as it cooks to check.
- 3
Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the spaghetti.
- 4
Add the torn mozzarella to the marinating tomatoes. Add the drained spaghetti to the bowl and toss thoroughly to combine. If the mixture seems dry, add a little of the reserved pasta water to loosen and coat the pasta.
- 5
Tear in the basil and sprinkle the chopped oregano over the pasta. Season with additional salt and plenty of freshly ground black pepper. Toss gently.
- 6
Serve immediately, sprinkled with freshly grated Parmesan.
Recipe notes
- Datterini tomatoes can be used instead of cherry tomatoes for a sweeter, more concentrated flavor.
- Buffalo mozzarella gives the best texture and flavor, but regular fresh mozzarella works too.
- Reserve pasta water to help create a light sauce and help ingredients cling to the spaghetti.
- This dish is best served straight away — the mozzarella will become watery if left too long.
- To make gluten-free, substitute gluten-free spaghetti and follow the same cooking times on the package.