Caprese pasta (from a recipe sent to me ages ago by reader Felicity) is the best, and is up there in my All-Time Summer Favorites.
All you do: toss (preferably fresh) cooked pasta, diced tomatoes, fresh mozzarella, and chopped basil in a bowl with olive oil and sea salt. Maybe a squeeze of lemon. That’s it.
There are lots of fun spins you can put on it, like adding peas or asparagus, transforming it into a lemon pasta by substituting lemon zest for the tomatoes, or serving it as a cold pasta salad the next day (I love it for breakfast).
For accompaniments, I’d suggest the following:
APPETIZER: Melon and prosciutto (drape thin slices of prosciutto over sliced melon or wrap up cubes and serve on skewers, as pictured above)
SIDE DISH: Perfect roasted asparagus (with lemon drizzle)
DESSERT: Peach sorbet cups
