Whole Wheat Spaghetti Caprese

This veggie diet is really beginning to challenge the limits of my will and creativity.  I am hungry and out of ideas.  Rather than break my streak (7 days as of this post), I opt to order a pizza from Napoli’s and try their new gluten-free dough. Busy. Try again…BUSY.  Damn!

I take a deep breath, regain my composure and begin to scan the contents of my refrigerator…fresh cherry tomatoes, mozzarella cheese and basil (from my Eggs Purgatory). I’m in business.  In 15 minutes flat, I had a delicious, healthy meal that was easy on clean-up and got me through another meatless meal!  This dish is cooked in the same manner as many pasta recipes including a classic favorite of mine, bucatini all’amatriciana, which I plan to post in due time. For now, I hope you enjoy this easy to make recipe that’s killer for a mid-week dinner.


Serving Size (2 people)

Estimated time: 17 minutes


  • 1/2 box spaghetti (I used whole wheat organic for this recipe)
  • 1/2 cup tomato sauce
  • 1/2 cup cherry tomatoes, cut in halves
  • 1/3 cup mozzarella cheese, cut into small pieces (halved if small balls)
  • 2 teaspoons crushed red pepper
  • 2 tablespoons fresh basil, chopped
  • sprinkle of grated parmesan cheese
  • salt, ground pepper to taste

*green highlight denotes ingredients you will likely need to buy fresh while black text includes ingredients you should either have stocked in your pantry or ingredients that have a lengthy shelf life.

What You’ll Need:

  • medium pot
  • medium pan
  • tongs


  1. cook pasta according to directions on box. whole wheat spaghetti takes around 10-12 minutes once the water is boiling
  2. meanwhile, prepare the tomatoes, mozzarella and basil
  3. with about 5 minutes to go, heat the sauce in the pan on medium heat
  4. once pasta is cooked, scoop out of the pot using tongs and place directly into the pan on top of the sauce
  5. add a few tablespoons of pasta water as well (heavy starch content helps thicken the sauce)
  6. cook for about 3 minutes, stirring occasionally
  7. add tomatoes and mozzarella and cook for another 1-2 minutes
  8. add basil, salt/pepper and serve
  9. garnish with parmesan cheese
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11 Comments on “Whole Wheat Spaghetti Caprese”

  1. That photo is so pretty! Looks tasty too!

  2. Ali says:

    Such a nice meal, i usually love to have spaghetti on Sundays while the whole family’s around, think I might make yours this weekend, Looks really delicious. Such a beautiful post.

  3. Anna says:

    Wow! That easy for such a hearty dish? I’m gonna try this for sure! By the way, I love Napoli’s too…

  4. Gorgeous picture! The classic combinations in this dish are always good; how can you go wrong with tomato, basil and mozzarella?! Looks great!

  5. This dish looks insanely good. Right up my street, nothing better than a fresh and healthy pasta meal!

  6. Lucy says:

    Oh this looks delicious and really has me craving pasta and mozzarella! Very pretty photo.

  7. [...] Whole Wheat Spagheti Caprese (courtesy of clookbook) [...]

  8. kat says:

    I love this recipe so much! It was easy, and it tastes so good!! Now I can’t wait to try your other recipes! :)

  9. This looks awesome! Even with the holidays upon us, I am trying really hard to make sure I eat healthier as well as my family. Simple changes like using whole wheat pasta is one way to start these changes. I have been substituting healthier choices and low-fat for awhile and they all eat everything so I will have to make this one soon .

  10. [...] Child Complex / Spaghetti Cookbook.com / Polaroid / Living Room House to Home / Elle Magazine Pinterest / Bike SF Girl By Bay / [...]

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