Fresh Summer Caprese Pasta

Hey there!  So apparently we skipped over the whole spring thing and went straight to summer!  It’s been so humid around these parts.  But don’t worry, it will cool down to the 60s just in time for the weekend.  Ya know, when I’m planning on going to the beach! 🙂  Oh c’est la vie!  Have you got any fun Memorial Day plans?

I love this Fresh Summer Caprese Pasta dish I’ve got for you tonight.  Honestly, it’s a staple in my house because it is so easy to prepare and tastes so good!  I love me some garlic and fresh tomatoes any ol’ day!

This dish is so easy to make and you can use any kind of pasta.  I often use whole wheat spaghetti but I decided to change it up a bit and use whole wheat penne this time around. The key main ingredients are tomatoes, fresh basil and fresh mozzarella.

I can’t emphasize enough the importance of using fresh ingredients for this dish.

To make first boil water and cook pasta according to package directions.  While pasta is cooking simply chop ripe tomatoes into chunks and set aside.  Cut up the fresh mozzarella into small cubes and set aside as well.  In a large bowl, pour 2 tablespoons of olive oil and 1 tablespoon of good quality balsamic vinegar.  Add two cloves of crushed garlic, salt and pepper and whisk.  Toss in tomatoes and mozzarella.  Tear basil into small pieces and add to bowl.  When pasta is done, drain and add to bowl.  And voila!  Perfect Fresh Summer Caprese Pasta.  Enjoy!