Pasta alla Caprese

Pasta with Tomatoes and Mozzarella


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Ripe tomatoes and mozzarella cheese, with the pungent flavouring of oregano, is a classic combination found in so many dishes of Capri. One thing to note is that pasta in Campania is served extremely al dente, which can be a bit of a shock for tourists! You can cook it a little more if you like.


  • 450 g/1 lb fusilli lunghi or spaghetti
  • 2 large tomatoes, diced
  • 2 x 125 g/4 ½ oz mozzarella balls, cubed
  • 60 ml/4 tbsp extra virgin olive oil
  • 5 ml/1 tsp dried oregano
  • 4 fresh basil leaves
  • sea salt and ground black pepper


  1. Bring a large pan of lightly salted water to a rolling boil. Put the pasta into the water and stir. Return to the boil and cook the pasta for 8 minutes, or according to pack instructions, until al dente. Reserve the pasta cooking water.
  2. Meanwhile, mix the tomatoes and mozzarella in a large bowl.
  3. Add the olive oil and oregano to the tomatoes and mozzarella. Season with salt and pepper, then tear the basil leaves and add to the bowl.
  4. When the pasta is ready, add it to the bowl with about 120 ml/4 fl oz/½ cup of the pasta water. Mix well to combine and serve immediately.