Tonight, though, Mary had a brilliant idea ...
Take the premise of salsa cruda - fresh tomatoes and basil chopped and tossed, uncooked ("cruda") with hot spaghetti - and convert it to a Caprese version. It's still quick and simple: Dice the tomatoes, dice the creamy mozzarella, and tear the basil leaves into fragments. Mix them quickly with a little olive oil plus salt and pepper, and toss them with hot spaghetti. Mangia. Definitely mangia. And on a hot summer evening, the luscious tomatoes, aromatic basil and proteins and carbs in the cheese add up to a balanced, if light, meatless dinner (photo above).