Caprese Pasta with Mozzarella (Printable)
Fresh Caprese-style pasta with cherry tomatoes, mozzarella, basil and olive oil—ready in under 30 minutes.
# What You'll Need:
→ Pasta
01 - 14 oz penne or fusilli pasta
→ Fresh Produce
02 - 10 oz cherry tomatoes, halved
03 - 1 handful fresh basil leaves, torn
→ Dairy
04 - 7 oz fresh mozzarella balls (bocconcini), drained and quartered
→ Pantry
05 - 2 tablespoons extra virgin olive oil, plus more for serving
06 - 2 cloves garlic, minced
07 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup cooking water, and set aside.
02 - In a large skillet over medium heat, warm the olive oil. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add halved cherry tomatoes to the skillet and cook for 3 to 4 minutes, just until they begin to soften and release juices.
04 - Add the cooked pasta and reserved pasta water to the skillet. Toss thoroughly to combine and heat through. Season with salt and freshly ground black pepper.
05 - Remove the skillet from heat. Gently fold in the mozzarella and torn basil leaves.
06 - Serve immediately, drizzling with extra virgin olive oil and garnishing with additional basil as desired.
# Expert Tips:
01 -
- This pasta is a brilliant trick for turning a few basic ingredients into a dish you&aposll crave all summer.
- It&aposs quick enough for a Tuesday and lovely enough for sharing when friends pop by.
02 -
- Once, I let the garlic brown too far and it gave the whole dish a harsh edge—gentle heat is key.
- Saving some pasta water makes tossing everything silky instead of sticky—it feels optional, but it&aposs magic.
03 -
- Add half the mozzarella while the pasta is hot, then finish with more for dreamy texture contrast.
- Leftovers make a delicious cold pasta salad the next day—just freshen up with more basil and oil.