There’s no question that some of the simplest classic flavor combinations make the best meals. Ripe tomatoes, fresh mozzarella, and basil combine in a multitude of ways to create fabulous dishes. Caprese style pasta is nothing particularly revolutionary, but this recipe is by far my favorite rendition of this happy trio.

The brilliance of this recipe is in the use of the tomatoes three different ways – fresh, roasted, and blended into the vinaigrette that dresses the dish. This provides a multi-layered tomato flavor that takes this far beyond versions with only fresh tomatoes mixed in. The vinaigrette is seriously irresistible with a smoky sweetness nicely complemented by the brightness of the fresh basil and the rich fresh mozzarella.

I’ve been playing around with and tweaking my version of this recipe since this time last year and am happy to finally share it with you all. It’s a perfect way to make use of late summer tomatoes, and also a nice comforting dish in colder months when grape or cherry tomatoes are the only kind worth buying at the grocery store. If you opt to make the entire thing at once, it makes for an enjoyable leisurely cooking experience. If you are planning to enjoy this on a weeknight, roast the tomatoes the night before or the morning of. The remainder comes together very quickly, making this totally doable on a busy evening.

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