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Tomato Basil

& Capers Pasta

This light and delicious pasta dish is sure to become a favourite! Full of fresh ingredients and very simple to prepare.
Servings: 6-8
Print Recipe
  • 2 lb (907 g) Mucci Farms Sweet Cherry Tomatoes, sliced in half

  • 1 cup Naked Leaf Living Basil, thinly sliced or torn

  • 5 garlic cloves, thinly sliced

  • ½ cup extra-virgin olive oil

  • 2 tsp. finely grated lemon zest, plus more for sprinkling 

  • 4 tbsp. capers

  • 1 tbsp. lemon juice

  • ¼ tsp. crushed red-pepper flakes

  • 1 lb (453 g) pasta, cooked al dente

  • 8 oz (227 g) bocconcini balls, sliced in half

  • Sea salt and black pepper, to taste

  • Put garlic and oil in a small saucepan and cook over medium heat until golden, approximately 10 minutes. Set aside.

  • In a large bowl combine the tomatoes, ½ cup of basil, lemon zest, capers, red chili flakes and 1 tsp. salt. Mix in oil and garlic, allow it to marinate for 30 minutes tossing occasionally.

  • Cook and drain pasta, then add to tomato mixture.

  • Top with remaining basil, bocconcini balls, lemon juice, and lemon zest and add salt and pepper to taste, and toss.

  • Serve warm or at room temperature.

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