Food & dining

Sunday Supper & more

Caprese salad one day becomes baked pasta the next

Baked pasta with zucchini, tomatoes, and capers.

Karoline Boehm Goodnick for the Boston Globe

Baked pasta with zucchini, tomatoes, and capers.

The pairing of local tomatoes and fresh mozzarella, insalata Caprese in Italian, enjoys celebrity status here each summer when tomatoes are at their finest, basil is locally grown, and you can find balls of handmade fresh mozzarella. Bolster this classic trio with dressed arugula and open-faced prosciutto sandwiches on toasted baguette to turn it into a meal.

Then use some of the tomatoes and mozzarella in a dish of baked penne with sauteed zucchini, garlic, crushed red pepper, and Parmesan. Leftover baguette toasts become coarse bread crumbs to sprinkle on top. Cook from the garden while you can. Each of these summery meals is the farmers’ market equivalent of a limited-time offer.



(For salad, pasta)

4 ounces thinly sliced prosciutto

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3 large fresh mozzarella balls
(about 1¼ pounds total)

½ cup grated Parmesan

2½ pounds large ripe tomatoes (5 or 6)


1 zucchini (about 8 ounces)

1 bunch fresh basil

2 cloves garlic

5 ounces baby arugula

Salt and pepper

¼ teaspoon crushed red pepper

1 cup olive oil

2 tablespoons red wine vinegar

1 pound penne

2 tablespoons capers

1 baguette

Tony Rosenfeld can be reached at
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