Caprese Pasta with Thai Basil
This caprese pasta presents an ideal option for a chilled and revitalizing summer meal. The inclusion of white balsamic vinegar infused with lemon imparts a delightful and innovative touch to this timeless recipe.
Ingredients
- 1 pound spaghetti
- 1 ½ cups cherry tomatoes, halved
- ½ cup olive oil
- 3 tablespoons lemon-infused white balsamic vinegar
- 2 cloves garlic, chopped
- ⅓ cup chopped Thai basil
- 1 (8 ounce) container small mozzarella balls in oil, halved
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
- Drain pasta and top with cherry tomato mixture.
Nutrition
Calories: 842kcalCarbohydrates: 92gProtein: 26gFat: 41gSaturated Fat: 12gCholesterol: 44mgSodium: 96mgPotassium: 403mgFiber: 4g
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