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Pennette Caprese With Capatriti EVOO + A Giveaway

I’ve said many times that I really only use extra virgin olive oil in this house. I really don’t fry anything, and have a diet mainly of healthier foods dashed with olive oil for extra flavor, so I don’t need to settle for less than olive oil. Of course, I want the best one.

After recently trying Capatriti Extra Virgin Olive Oil, I learned what I was missing when I trusted that any olive oil with a label stating that it was 100% Olive Oil really was. If it’s not labeled with the USDA’s seal, it just isn’t the same, and Capatriti EVOO is phenomenal.

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capatriti olive oil

Capatriti EVOO has that rich taste that makes it almost the centerpiece of every dish it is present in, with a bold peppery flavor and that burn in the throat that indicates it’s loaded with polyphenols that make it so beneficial to our health. At the same time, the texture is fresh, not heavy or “oily”, and it’s become a staple I don’t think I’m ever going to be able to go without now that it’s a part of my kitchen.

Even the most simple recipes are elevated with the flavor of Capatriti EVOO. Try my easy Pennette Caprese recipe and if you are using any old EVOO it won’t be the same, so make sure you get Capatriti EVOO to really enjoy it Mediterranean-style.

Pennette Caprese Pasta Salad Recipe

Ingredients per serving

1 package pennette (12 oz)
1 clove garlic
1 cup fresh mozzarella balls
1 cup grape tomatoes
2 tbs Capatriti EVOO
fresh or dried basil (we used a little of both)

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1. Cook pennette according to instructions on package and drain well.
2. White pennette is cooking, cut garlic in half and rub cut side along inside of serving bowl to cover with garlic’s essence.
3. Add cooked pennette and olive oil to bowl and toss- the hint of garlic and olive oil will slightly absorb into the pennette as it coats it.
4. Add mozzarella balls and grape tomatoes to bowl and toss.
5. Sprinkle with basil, plus salt and pepper to taste.
6. Add additional Capatriti EVOO if desired, mix all ingredients just two or three times with a wooden spoon, and serve.

Tip: dip fingers into olive oil before handling garlic to prevent scent from lingering on finger tips.
Tip: Pennette Caprese can also be served chilled.

pennette caprese

This simple dish would be amazing on your family’s dinner table, or as an appetizer for a party. It’s healthy and tasty and simple- exactly what our food should be. You can connect with Capatriti EVOO on Facebook, Pinterest, Instagram, and Twitter for recipe ideas and to stay up to date.

Enter to win Capatriti EVOO, decanter & apron

Ready to try authentic, 100% delicious Capatriti EVOO? Enter and you can win some, as well as a decanter and apron. Just tell me what recipe you are making that Capatriti EVOO would enhance. Ends 7/23, open to US 18+ only. Prize fulfilled by sponsor. Good luck!

One winner per household, email address, or home address. US only, 18+, ends July 23rd. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.

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I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers #MomBlogTourFF and received Capatriti EVOO products to facilitate my review.

  • allyson ayala

    love it

  • Mark Fine

    Rotelle with white clam sauce.

  • Denise Sachs

    This would enhance my Italian Roasted Potatoes.

  • Jeane Campbell

    Spaghetti with Garlic, Olive Oil and Red Pepper Flakes on the table tonight.

  • Harmony B

    Would be great for sausage peppers and onions

  • Charlene Drake

    I think my Shrimp Scampi recipe could be made better with Capatriti EVOO. Thanks so much, have a great day.

  • Stephanie Phelps

    I will be making rosemary and olive oil flatbread

  • Scott

    One of my wife’s pasta dishes. She makes the best!

  • Melissa

    I would put it as a dressing

  • Bethany Smart

    all of them!

  • Wendy Berg

    I like dipping bread pieces into olive oil. I would use it for that.

  • Samantha

    Everything! It sounds deliciuos!

  • Jake

    I make a pretty mean paella that Capatriti would be great in.