Caprese is the perfect fresh summer dish whether it be in its traditional appetizer form or a bright and light pasta. This caprese pasta with marinated tomatoes is not only a great way to use fresh herbs and produce from your garden or the farmer's market, but it also makes a great side dish for picnics, cookouts, or barbecues. This is another recipe I have fallen in love with after trying it from one of Southern Living's summer issues. It's too easy (and delicious) not to try! You can get the full ingredients list and step by step instructions below:
2 pounds assorted tomatoes, roughly chopped
1 small shallot, minced
4 garlic cloves, minced
1/2 cup red wine vinegar
3 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1 cup fresh basil leaves, chopped
1/4 cup Italian parsley leaves, chopped
1 lb. whole wheat spaghetti
12 oz. marinated mozzarella balls
1. Prepare the marinated tomatoes: combine the tomatoes, shallot, garlic, red wine vinegar, olive oil, salt, and pepper in a small dish or jar.
2. Toss, cover + refrigerate for 1-2 hours.
3. Cook your spaghetti according to package instructions until al dente.
4. Drain your spaghetti then toss with your tomatoes (including all the vinaigrette), basil and parsley, and fresh mozzarella balls. Serve immediately.
This pasta tastes just like summer! The combination of red wine vinegar, garlic, and shallots add so much flavor while the herbs and fresh tomatoes add a ton of brightness keeping the dish super light overall. These marinated tomatoes are a great recipe on their own and could also be used for bruschetta, salads, or to top grilled chicken or burgers! I'm going to add this recipe to our summer dinner rotation- I hope you love it as much as we did!