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Pasta Caprese

Use the ripest tomatoes to create a fresh pasta sauce for this dish

Prep time Cook time Yields Serving Size
15 minutes 6 minutes 4 servings 2¼ C pasta

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 ⅛-inch wide slivers

3 oz part-skim mozzarella cheese (chunk package), cubed

8 pitted black olives, cut into long slivers
calories 342
total fat 10 g
saturated fat 3 g
cholesterol 11 mg
sodium 233 mg
total fiber 9 g
protein 13 g
carbohydrates 52 g
potassium 416 mg
Photograph of the completed recipe.

Directions

  • 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. 

Tip: Try serving with a fresh green salad drizzled with light vinaigrette dressing.

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