Health Library

Pasta caprese

A stack of pasta.

Makes 4 servings.


8 ounces whole-wheat thin spaghetti

1 tablespoon olive oil

4 large tomatoes, rinsed, cored, and cubed

1/4 cup fresh basil leaves, rinsed, dried, and cut into 1/8-inch wide slivers

3 ounces part-skim mozzarella cheese (chunk package), cubed

8 pitted black olives, cut into long slivers


  • In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  • Add spaghetti, and cook according to package directions for the shortest recommended time, about 6 minutes. (Whole-wheat pasta tends to fall apart if overcooked.)
  • Reserve 1 cup of the cooking water and set aside. Drain spaghetti.
  • Add the spaghetti back into the pasta pot. Toss with olive oil and just enough reserved water to coat well.
  • Add the tomatoes, basil, mozzarella and olives. Toss gently until well mixed.
  • Divide pasta evenly among four dinner plates (about 2 1/4 cups each). Serve immediately.

Nutrition information

Serving size: 2 1/4 cups pasta. Amount per serving: 342 calories, 10g total fat (3g saturated fat), 11mg cholesterol, 52g carbohydrates, 13g protein, 9g dietary fiber, 233mg sodium.

Source: National Heart, Lung, and Blood Institute

Related stories

This information is provided for educational purposes only. Individuals should always consult with their healthcare providers regarding medical care or treatment, as recommendations, services or resources are not a substitute for the advice or recommendation of an individual's physician or healthcare provider. Services or treatment options may not be covered under an individual's particular health plan.