This caprese pasta is the perfect cool and refreshing summer dish. The lemon-infused white balsamic vinegar adds a really nice twist to this classic dish.
Ingredients
- spaghetti: 1 pound
- ½ cups cherry tomatoes: 1 piece (halved)
- olive oil: 0.5 cup
- lemon-infused white balsamic vinegar: 3 Tbsp
- garlic: 2 clove (chopped)
- Thai basil: 0.33333 cup (chopped)
- small mozzarella balls in oil: 1 container (8 ounce container, halved)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Drain pasta and top with cherry tomato mixture.
