Il Cucinologo
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Cold Caprese Pasta

17/11/2023

Cold Caprese pasta is an extremely simple and fresh dish, perfect for summer days. Here’s how to prepare it:

Ingredients

  • 320 grams of short pasta (penne, fusilli, farfalle are ideal)
  • 250 grams of cherry or datterini tomatoes
  • 200 grams of mozzarella (better if buffalo)
  • Fresh basil to taste
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well.

  2. Meanwhile, wash the tomatoes and cut them in half or quarters, depending on your preference and their size.

  3. Cut the mozzarella into cubes, and if using buffalo mozzarella, let it drain well from its preserving liquid.

  4. Wash and dry some basil leaves and cut them into strips or leave them whole, according to your taste.

  5. In a large bowl, combine the cooled pasta with the cut tomatoes, diced mozzarella and basil.

  6. Season everything with a generous drizzle of extra virgin olive oil, salt and pepper. Mix well to distribute the dressing evenly.

  7. Let the cold pasta rest in the refrigerator for at least half an hour before serving; this will allow the flavors to meld nicely.

Trivia

Despite the simplicity of the dish, the freshness of the ingredients is essential. Cold Caprese pasta is inspired by the famous Caprese salad, typical of the island of Capri. The key to an exceptional dish lies in using high-quality products, such as sweet, ripe tomatoes and flavorful, fresh buffalo mozzarella. Adding a good extra virgin olive oil will complete the dish with a touch of Mediterranean flavor and aroma.