I have always been a big fan of the Caprese salad - light, fresh and so summery and delicious.
Last night at Gino's Fremantle I tried for the first time Spaghetti Caprese - I can't believe I haven't been making this dish - so simple, and so delicious.
Spaghetti
Fresh tomato
Bocconcini (or mozzarella)
Freshly torn basil leaves
Olive oil
Salt and Pepper
While the spaghetti is cooking mix remaining ingredients. Drain pasta, reserving about half a cup of the cooking liquid. Mix the sauce through the pasta with the cooking liquid and serve!
The bocconcini will melt through the dish. Delicious! Serve with lots of freshly cracked pepper and parmesan cheese.
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