Recipes and Links

Quick Caprese Pasta

Yield: 2-4 servings


½ box pasta of choice

½ cup fresh basil, plus a few sprigs for garnish

1 small clove garlic (if using a Garlic-based Dipping Oil or Garlic EVOO, you may want to omit)

1 tsp fresh oregano, chopped

3 Tbsp Flying Olive Basil, Garlic, Dipping Oil of Choice, Tuscan Herb, or Flying Olive Single Varietal of Choice

A few grinds of sea salt (try one of our Mediterranean-inspired sea salts from Salts of the Earth Sea Salt such as Arrabiatta di Roma, Mediterranean Memories, or Little Italy*)

A few grinds of black pepper

½ pint cherry tomatoes, cut into halves

¾ c fresh mozzarella balls (cilegine or cherry sized), divided

Flying Olive Traditional 18 Year Balsamic, if desired

Grated Parmesan Cheese, if deisred


Follow the pasta package directions. Add salt and cook the pasta 1 minute less than required so that it will be al dente or firm to the tooth.

Drain, reserving 1 cup of pasta water. Return the pasta to the cooking pot.

Meanwhile, in a blender or food processor, add the basil (except those for garnish), oregano, and garlic clove. Pulse to roughly chop. Add the Flying Olive EVOO of choice and pulse a few more times. Add a few grinds of sea salt and freshly ground pepper. Set aside until pasta is ready.

Add the tomatoes and half of the basil/garlic mixture, and a few Tbsps of water. Cook for about 3-4 minutes. Stir occasionally, adding more pasta water if the pasta begins to stick. Add ½ the cilegine mozzarella balls to the pasta. The pasta is ready when the mozzarella cilegine begin to melt and the tomatoes start to wilt a little. Add more pasta water if the pasta seems a bit dry. Taste and add more salt and pepper as needed.

When the pasta mixture is heated through, divide the pasta among plates. Add a few cilegine and a sprig of basil for garnish. Divide and drizzle the remaining basil/garlic mixture. If desired, drizzle on a little Flying Olive Balsamic Vinegar and grated Parmesan cheese.

Submitted by Barb L.

*Available in the Eastgate Store