Description
Caprese Pasta features the delightful combination of fresh mozzarella, juicy cherry tomatoes, and aromatic basil. This easy recipe makes for a quick dinner that’s both healthy and comforting—perfect for pasta lovers looking for homemade goodness.
Ingredients
Scale
- 12 ounces short pasta (fusilli, penne, or farfalle)
- 1 ½ cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls or diced fresh mozzarella
- ¼ cup fresh basil leaves, chopped or torn
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ cup parmesan cheese, grated (optional)
- balsamic glaze (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve about ¼ cup of the pasta water, then drain the pasta.
- In a large skillet over medium heat, heat the olive oil and sauté the garlic for about 30 seconds until fragrant.
- Add the halved cherry tomatoes, cooking for 3-4 minutes until they start to soften and release their juices.
- Combine the cooked pasta with the skillet ingredients, adding a few tablespoons of the reserved pasta water, and toss until everything is well mixed and coated with tomato juices and oil.
- Remove the skillet from heat and gently mix in the fresh mozzarella, basil, balsamic vinegar, salt, and pepper.
- If desired, sprinkle with grated Parmesan cheese and drizzle with balsamic glaze before serving.
- Serve immediately while warm.
Notes
Feel free to use any short pasta you prefer, such as penne or farfalle.
For a touch of sweetness, drizzle with extra balsamic glaze before serving.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg