Reginette and Mafaldine: Tomato and Mozzarella

Reginette Capresi

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

This simple sauce is a hot version of the Caprese salad of mozzarella, tomatoes and basil — famous worldwide, and originating from the beautiful isle of Capri, a short boat ride from the Bay of Naples.



While the reginette are cooking, warm the sauce with 2 tablespoons of the oil. Toss the drained, cooked pasta into the sauce along with the tomatoes, most of the mozzarella and most of the basil. Leave to stand for a minute for the cheese and tomatoes to warm through, then serve with the remaining mozzarella and basil scattered, and the remaining oil drizzled, over the top.