Ingredients

• 12 oz of Tinkyada brown rice spaghetti (or your favorite pasta)
• 16 oz of organic sweet grape, cherry or mixed medley tomatoes
• 8 oz fresh Italian whole milk mozzarella balls packed in water
• 1/4 cup extra virgin olive oil
• 3-4 tbsp of balsamic vinegar (Bariani brand is our favorite!)
• 3-4 heaping tbsp of fresh basil, minced
• 2-3 cloves of garlic, minced
• 1 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Rinse tomatoes and cut into halves.
2. Drain water from mozzarella balls and cut into bite-sized pieces.
3. Mince fresh basil and garlic.
4. Then, place all of the ingredients, except the pasta, into a large mixing bowl and combine well.
5. Cover the bowl and allow it to marinate for at least one hour (see note below).
6. When ready to serve, cook pasta according to instructions. (If using brown rice pasta, drain and rinse cooked pasta with cool water.)
7. Place pasta back in cooking pot and add 3-4 large spoonfuls of the juices from the tomato mixture. Also add 1 tbsp of olive oil and 1/2 tsp of sea salt. Toss pasta to combine.
8. If using brown rice pasta, turn heat on low and reheat pasta just until warm, not hot. Remove from heat.
9. Transfer pasta to a large serving bowl and top with the caprese.
10. Absolutely delicious as a meal by itself, or serve it with a side of grilled chicken or fish.

Notes