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Madhava Organic Balsamic Vinegar -- 8.45 oz

Madhava Organic Balsamic Vinegar
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Madhava Organic Balsamic Vinegar -- 8.45 oz

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Madhava Organic Balsamic Vinegar Description

  • Clean & Simple
  • Simply Made
  • Organic Vinegar
  • Cals: 15 • Carbs: 3 g • Fat: 0g

Grown and cold-pressed on local organic farms in Italy, Madhava Organic Balsamic Vinegar has a bold aroma and potent flavor. These characteristics make Madhava Organic Balsamic Vinegar a wonderful addition to a salad dressing, marinade or drizzled atop bruschetta.

Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 17
Amount Per Serving% Daily Value
Total Fat0 g0%
Saturated Fat0 g0%
Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate3 g1%
Dietary Fiber0 g0%
Total Sugars (Incl. 0g Added Sugars, 0% DV)3 g
Protein0 g
Vitamin D10%
Other Ingredients: 100% organic white wine vinegar, organic concentrated grape must.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Caprese Pasta with Crispy Prosciutto

Many people fall hard when they first try an Italian caprese salad. With four simple ingredients that seem made for each other, it has a light, uncomplicated charm. This recipe adds a warm twist to that classic mix. Mozzarella, tomato, basil and olive oil meet in a bowl of pasta with loads of fresh herbs and the crunch of crisped prosciutto. It’s a slightly bolder (but just as bright!) way to bring this favorite taste of Capri to your kitchen.Prosciutto Caprese Pasta in White Bowls |

Caprese Pasta with Crispy Prosciutto

  • 6 oz. egg fettuccine (or preferred pasta)
  • 1/2 cup extra-virgin olive oil
  • 2 pints cherry (or grape tomatoes)
  • ½ tsp. fine sea salt
  • 8 oz. mozzarella pearls
  • 5 Tbsp. or more finely chopped fresh basil
  • ½ cup finely chopped fresh parsley
  • 2 Tbsp. finely chopped fresh oregano
  • 3 garlic cloves, (crushed and thinly sliced)
  • Pinch red pepper flakes
  • 8 pieces thinly sliced prosciutto
  • 1 stalk green onion (thinly sliced)
  • 2 tsp. balsamic vinegar (or lemon juice)
  1. Preheat oven to 400 degrees F.
  2. Cook pasta according to package directions; reserve 4 Tbsp. pasta water for use later.
  3. On baking sheet, spread out tomatoes and drizzle with olive oil; sprinkle on salt.
  4. On wire baking rack, lay prosciutto flat. Place rack directly on top of baking sheet with tomatoes so juices will drip down.
  5. Place baking sheet and rack into oven. Remove prosciutto after 3-4 minutes, once crispy. Return tomatoes and bake until skins burst, around 25 minutes.
  6. Crumble prosciutto and set aside.
  7. In large skillet or Dutch oven over medium heat, heat olive oil; add parsley, oregano, red pepper flakes and garlic; cook until fragrant, around 5 minutes. Remove from heat and let cool slightly.
  8. Add mozzarella, pasta water and pasta. Mix while still warm so cheese melts slightly.
  9. Add tomatoes to pasta mixture and gently toss to combine. Let mixture cool for a few minutes.
  10. Stir in basil and drizzle with vinegar or lemon juice.
  11. Serve topped with crumbled prosciutto and green onion.

Optional toppings: hot honey drizzle, fried shallots, additional herbs

Note: Refrigerate up to 4 days.

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