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Fresh Tomato Pasta Caprese

Sue Lau
Prep Time 20 mins
Pasta 8 mins
Course Main Dish, Pasta
Cuisine Italian


  • 2 cups grated fresh tomato pulp
  • 16 ounces pasta cooked al dente (I used fusillata casareccia, which I think means Roman fusilli/corkscrews)
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • salt and black pepper
  • 1 tablespoon nonpareil capers the small ones
  • 2 tablespoons tomato paste
  • 1/2 cup shredded Parmesan cheese plus more for garnish if desired
  • 2 cups fresh basil leaves torn
  • 2 cups halved fresh cherry tomatoes
  • 8 ounces fresh mozzarella pearls


  • Grate fresh tomatoes (cut in half), flesh side down on a grater placed over a bowl to catch the sauce; reserve remaining tomato skins for tomato powder.
  • Cook your pasta al dente (to the tooth) according to your package directions, drain.
  • Heat oil in the emptied pasta pot with the garlic, nonpareil small capers, tomato paste, salt and pepper.
  • Toss the pasta with this mix in the pot to coat.
  • Add the fresh tomato sauce and heat until just warm to taste.
  • Remove pasta from heat and add the Parmesan, basil leaves, cherry tomatoes and mozz pearls. These do not cook at all, except from residual heat.
  • Sprinkle with a little more Parm before serving if you want. I also do pepper flakes on mine, but that is not shown.


From the kitchen of palatablepastime.com
Keyword caprese, fresh tomato sauce, how to make tomato powder, pasta