← All recipes

🍝 Summer Spaghetti alla Caprese

582 kcal · 30 min · 4 servings

Summer Spaghetti alla Caprese Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 3 liters of water and add salt. Bring the water to a boil.
  2. 2. Peel the garlic and chop it finely or press it through a garlic press.
  3. 3. Wash the tomatoes and cut them into small pieces.
  4. 4. Drain the mozzarella and tear it into pieces about 2 to 3 cm in size.
  5. 5. Add the spaghetti to the boiling salted water and cook for 5 to 6 minutes until al dente (firm to the bite).
  6. 6. Heat 3 tablespoons of butter and 3 tablespoons of olive oil in a pan over medium to high heat.
  7. 7. Add the garlic to the pan and sweat it for about 1 minute.
  8. 8. Add the tomato pieces to the pan.
  9. 9. Season the tomatoes with 2 pinches of salt and pepper each.
  10. 10. Simmer the tomatoes for 1 to 2 minutes.
  11. 11. Deglaze the sauce with 3 to 4 tablespoons of balsamic vinegar.
  12. 12. Ladle about one ladleful of the cooking water from the pot and pour it into a small bowl.
  13. 13. Drain the spaghetti.
  14. 14. Add the still slightly moist spaghetti directly to the tomato sauce in the pan.
  15. 15. Mix the spaghetti well with the sauce.
  16. 16. Reduce the heat on the pan.
  17. 17. Wash the basil and shake it dry.
  18. 18. Cut the basil into thin strips.
  19. 19. Stir the spaghetti in the pan occasionally.
  20. 20. Fold the cut basil into the spaghetti.
  21. 21. Add some of the reserved cooking water as desired.
  22. 22. Toss everything for about 1 minute until well combined.
  23. 23. Plate the spaghetti.
  24. 24. Sprinkle the torn mozzarella over the spaghetti.
  25. 25. Enjoy your meal!

Nutrition per serving