Best Capri Style Spaghetti Recipes

FUSILLI ALLA CAPRESE

Fusilli alla Caprese image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

CAPELLINI CAPRESE

Capellini Caprese image

Give this Capellini Caprese dish its vibrant flavor with fresh tomatoes and basil. The Italian dressing on Capellini Caprese really makes it sing.

Provided by My Food and Family

Categories Healthy Living Dinner Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 lb. capellini, uncooked
1/2 cup KRAFT Tuscan House Italian Dressing
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape tomatoes
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup fresh basil, thinly sliced

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g

CAPRI-STYLE SPAGHETTI

Capri-Style Spaghetti image

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
2 cups peeled, seeded, and chopped fresh tomatoes or drained and chopped canned imported Italian tomatoes
salt
4 anchovy fillets, chopped
1 (7-ounce) can tuna in olive oil, drained and chopped
12 Gaeta or other mild black olives, pitted and chopped
Freshly ground black pepper
1 pound spaghetti
salt
4 ounces fresh mozzarella cheese, diced

Steps:

1 In a skillet large enough to hold the cooked pasta, heat the olive oil over medium heat. Add the tomatoes and salt to taste. Cook, stirring occasionally, 10 to 15 minutes or until the tomato juices have evaporated. Turn off the heat. 2 Stir the chopped ingredients into the tomato sauce. Add pepper to taste. 3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 4 Add the pasta to the pan with the sauce and toss well 1 minute over medium heat. Add a little water if the pasta seems dry. Add the mozzarella and toss again. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves