Simple Spaghetti Caprese
A 15 minute spaghetti caprese recipe, perfect for weeknight meals! If you love the combination of fresh juicy tomatoes, mozzarella and basil, this will become your new favorite simple spaghetti recipe and a go-to for your busy evenings. Everything can be prepared while the spaghetti cooks, making it quick and easy to get a fresh and healthy dinner on the table.
Ingredients
- 2 Tbsp extra virgin olive oil
- 20 oz (600 g) cherry tomatoes
- 7 oz (200 g) mozzarella , more if you'd like to make a garnish on the top of each serving as pictured
- 1 bunch fresh basil, chopped
- 4 cloves garlic, or to taste
- ¼ cup (60 ml) white wine, or vegetable broth
- 11 oz (300 g) dry spaghetti
- Salt and pepper, to taste
Instructions
- Cook your pasta according to package instructions.
- While the pasta cooks, heat around 1 Tblsp olive oil in a pan and add in your whole cherry tomatoes.
- Saute until they start to soften and burst, then add your garlic and salt and pepper to taste.
- Once the garlic is cooked and the tomatoes are getting jammy and opening up, turn down the heat and add the wine to the pan. Let it bubble, unstick anything that was sticking to the pan, and mingle with the tomato juices to create a light sauce.
- Now remove the pan from the heat.
- Once the spaghetti is cooked, drain it and set it aside.
- Now add the basil and mozzarella to the pan with the tomatoes and mix until just combined. Add the pasta and 1 Tblsp olive oil. Toss to incorporate all of the ingredients, ensuring that the spaghetti strands are all coated in juices from the pan. No need to add any heat while mixing it all together - we don't want the mozzarella to melt too much.
- Serve.
Notes
This can keep in the fridge or freezer and will reheat nicely in the microwave or oven.
Serving: 1g, Calories: 534kcal, Carbohydrates: 64g, Protein: 23g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 10g, Cholesterol: 40mg, Sodium: 401mg, Fiber: 5g, Sugar: 7g
