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Dishes where a combination of mozzarella, tomato and basil is processed, is usually called "alla Caprese", after the small Italian island in the Bay of Naples.

Pasta alla Caprese prepared by the Happy Chief Cook.

I used Farfalle for the pasta.

Preparation time : 25 minutes.
Serves: 2.


150 grams of pasta,
2 tablespoons olive oil,
2 tomatoes,
125 grams cherry tomatoes,
0.5 teaspoon sugar,
4-season pepper,
15 grams anchovies,
250 grams salmon fillet,
10 seedless black olives,
0.1 liters of white wine,
62.5 grams mozzarella,
fresh basil.


Allow the salmon to come to room temperature.

Wash the tomatoes.
Cut the tomatoes into quarters and remove the seeds and the hard core.
Cut them into cubes.


Start cooking the pasta according to package instructions.
Prepare the sauce while the pasta is simmering.

Heat olive oil in a saucepan.

Add the diced tomatoes.
Sprinkle the sugar over it to eliminate the acid of the tomatoes, and then season it to taste with 4-season pepper.
Bake and stir until the tomatoes become soft and begin to release moisture.

Allow the oil to drain of the anchovies.
Cut the anchovies into small pieces and add them to the sauce.

Cut the salmon fillet into 1 inch pieces and add them to the sauce.

Cut the black olives into small pieces and add them to the sauce.

Pour the white wine to the sauce and stir a few times until everything is evenly blended and let it reduce on high heat until the liquid is far disappeared.

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Cut the mozzarella into cubes, and add to the sauce.
Let it melt without stirring.

Serve the pasta as soon as it is ready.

Spoon the sauce over it and sprinkle it with chopped fresh basil.


Test the pasta regularly if it is al dente, by the time that the pasta is cooked.


Prepared by the Happy Chief Cook. Posted March 25, 2011.