Broken spaghetti salad with tomato and mozzarella

Broken spaghetti salad with tomato and mozzarella

Insalata caprese con spaghetti rotti

By
From
Pasta
Serves
4
Photographer
Laura Edwards

An insalata caprese is a classic mozzarella and tomato combination. I have given this classic a little twist by adding pasta, but the recipe still remains very Italian. For the pasta I have used broken spaghetti, as people often do in the absence of shorter pasta. The salad is extremely simple to make.

Ingredients

Quantity Ingredient
250g dried spaghetti pasta
salt and pepper, to taste
1 tablespoon extra virgin olive oil

Salad

Quantity Ingredient
3 large very ripe and beefy tomatoes, chopped
2 large buffalo mozzarella balls (125g each), sliced, very fresh
80ml extra virgin olive oil
2 tablespoons white wine vinegar
20 fresh basil leaves

Method

  1. Cook the pasta in advance so that it can cool. Break it first into pieces of 6–7cm in length. Cook in plenty of boiling salted water for 5–6 minutes or until al dente. Drain, dress with the olive oil, then leave to cool.
  2. Cut the tomatoes in eighths first and then into chunks. Cut the mozzarella into thick slices first then into small cubes. In a large bowl, mix the pasta, tomatoes and mozzarella, then pour over the oil followed by the vinegar and some salt and pepper to taste. Cover with basil leaves and serve.

Alternative

  • You could use vermicelli instead of spaghetti.
Tags:
Antonio
Carluccio
pasta
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