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
- 1 pound spaghetti
- 1.5 cups cherry tomatoes , halved
- 0.5 cups olive oil
- 3 tablespoons lemon-infused white balsamic vinegar
- 2 cloves garlic , chopped
- 0.33 cups chopped Thai basil
- 1 container small mozzarella balls in oil , 8 ounce
- salt and freshly ground black pepper to taste
Instructions
-
1
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.
-
2
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.
-
3
Drain pasta and top with cherry tomato mixture.
Nutrition Facts
Per serving
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