Dish

Pasta alla caprese

Pasta alla caprese is made by first cooking the pasta until al dente, then tossing it with fresh tomatoes, mozzarella cheese, and basil. The dish is then drizzled with olive oil and seasoned with salt and pepper to taste. This dish is a great way to enjoy the flavors of Italy in a simple and easy-to-make dish.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Pasta alla caprese is a traditional dish from the island of Capri, and is believed to have originated in the 1950s. The dish was created as a way to showcase the fresh ingredients that are abundant on the island, and has since become a popular dish throughout Italy.

Dietary considerations

This dish is suitable for vegetarians, but is not suitable for those with a dairy allergy. It is also high in carbohydrates, so it should be enjoyed in moderation.

Variations

There are many variations of this dish, including using different types of pasta or adding additional ingredients to the sauce. Some recipes call for the addition of garlic or red pepper flakes to add a spicy kick, while others use different types of cheese, such as Parmesan or Pecorino Romano.

Presentation and garnishing

To make this dish look even more impressive, garnish it with a sprinkle of fresh basil or grated Parmesan cheese. You can also add a drizzle of balsamic vinegar or a squeeze of lemon juice to brighten up the flavors.

Tips & Tricks

When cooking the pasta, be sure to salt the water generously to enhance the flavor. When tossing the pasta with the sauce, be sure to do so gently to avoid breaking up the tomatoes and cheese. Finally, be sure to use the freshest ingredients possible to ensure the best flavor.

Side-dishes

This dish is typically served as a main course, but can also be served as a side dish or appetizer. It pairs well with a variety of different vegetables, such as roasted eggplant or sautéed zucchini. A simple green salad is also a great accompaniment to this dish.

Drink pairings

This dish pairs well with a light red wine, such as Pinot Noir or Chianti. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, can also be a good choice.