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An Un-Lazy (but kinda lazy) Dinner

June 7, 2011

For those nights that the ManFriend and I are extra lazy, our dinners usually consist of a bottle of vino, a wedge of good cheese and some crackers. And then there are those nights where we’re not as lazy but still pretty unmotivated, so we make a simple Mozzarella Caprese Salad. But when we want to get a little crazy and go the extra mile, we make this…

{My mouth is watering just by looking at that mozzarella.}

This dish sort of developed out of a mixture of boredom, knowing what we like, and using what we had on-hand. We normally don’t have fresh mozz and basil lying around the house (although one day I plan to attempt to grow my own herbs), but we happened to be lazy the week prior, so we had some leftovers from our previous no-hassle dinner.

This dish is essentially a Mozzarella Caprese Pasta. Same ingredients as the salad, but add pasta and forget the balsamic vinegar.

{recipe below in case you don’t know how to make a Caprese salad}

I’m easy when it comes to food. I’ll pretty much eat anything and I normally don’t have a preference for what I eat at any time of the day. Heck, I even eat breakfast for dinner. Having this side dish-turned-main meal is perfect for me – easy and delish – what more do you need?

Well apparently more, according to ManFriend. Being that he’s a Southern boy (Southern for Florida), he insists on having some sort of protein at dinner. I know, I know – kind of backwards considering he’ll be content with a wedge of cheese for dinner.

But, being the best WomanFriend that I am, I threw in a little baked salmon – just to keep him quiet.

Why he hasn’t asked me to marry him yet I’ll never know.

Juuuust kiddinnnnn’. :)

Mozzarella Caprese Pasta

Recipe created by me!


1 8-10 oz. jar of mini mozzarella balls

1 container of grape (or cherry) tomatoes

a few leaves of basil (depends on how much you like basil)

extra virgin olive oil (enough to cover the dish, but don’t soak it)

1 box thin spaghetti

salt and pepper to taste


Cook pasta according to directions. Meanwhile, julienne chop the basil. Once pasta is cooked to al dente, drain. Add the olive oil to your liking, tomatoes, mini mozzarella balls and the julienne-d basil. Don’t mix together.

Then, dish into bowls – ensure each plate has a good amount of tomatoes and mozzarella. For each bowl, add salt and pepper to taste. The cheese will start to melt over the top of the pasta and seep down.

Easy amazingness.

13 Comments leave one →
  1. February 13, 2013 4:32 pm

    My family all the time say that I am wasting my time here
    at net, except I know I am getting familiarity all the time by reading such pleasant

  2. Erica Donovan permalink
    June 8, 2011 9:13 am

    YUMMMMMY RAY!!!! :) It looks soooo good I wanna make it this weekend!! Your so cute with your blog i love reading it!! :) Love you!

    • June 8, 2011 9:18 am

      thanks! it was delish of course, and i’m glad you like it! it’s good with vino, of course – what isn’t :) miss you…

      • February 12, 2013 10:38 pm

        Oh Mary, you have been out doing yourself, from your musoorhm salad, the Artichoke and Feta Tarts, Wings, Turnovers, Corn, and now that new twist on a caprese salad. I want them all. Your salad looks divine and will definitely be on the menu here this week. ~Ann

  3. June 7, 2011 9:26 pm

    Yummm! That looks absolutely amazing. If you have any leftovers, you know where to find me.

    • June 8, 2011 9:19 am

      thanks mander – hopefully one day we’ll actually have leftovers of this stuff. it’s too good to stop eating (can become a problem)

      • June 8, 2011 11:08 pm

        I made it tonight! I had to force myself to set aside leftovers, and it didn’t look nearly as pretty as yours, but it tasted fantastic. Keep the easy recipes coming … I enjoy feeling like I bring some domestic skillz to the table.


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