Pasta Shells with Mozzarella, Tomatoes and Basil (Conchiglie alla Caprese)
The taste of summer in Rome is the taste of tomatoes and basil, and a favorite dish of locals is insalata caprese, layers of sliced tomatoes and mozzarella drizzled with olive oil and garnished with fresh basil leaves. It was only a matter of time before this popular salad became a primo piatto in the form of this pasta dish. Because it can be prepared ahead of time and served at room temperature, it solves the perennial problem of terrazzo, or garden entertaining: how to attend to the cooking indoors without ignoring your guests outdoors.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Grape | 1/2 cup (76g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. cherry or grape tomatoes or mixed heirloom tomatoes
- 1/2 cup extra-virgin olive oil
- About 1/2 cup fresh basil leaves, torn into pieces
- 1/2 lb. mozzarella di bufala
- 1 Tbs. plus 1/2 tsp. salt
- 1 lb. conchiglie or other short pasta
- Freshly ground black pepper, to taste
- 8 olive oil-packed anchovy fillets, coarsely chopped (optional)
- 1 Tbs. salt-packed capers, well rinsed (optional)
- 1 cup Gaeta or Kalamata olives, pitted, or 1 Tbs. black olive paste (optional)
- Red pepper flakes, to taste (optional)