Caprese Tomato Mozzarella Penne (Printable)
Fresh penne with cherry tomatoes, mozzarella and basil, tossed in olive oil and finished with balsamic.
# What You'll Need:
→ Pasta
01 - 14 ounces penne pasta
→ Fresh Produce
02 - 9 ounces cherry tomatoes, halved
03 - 1 clove garlic, finely minced
04 - 0.7 ounces fresh basil leaves, torn
05 - 2 tablespoons fresh flat-leaf parsley, chopped (optional)
→ Dairy
06 - 7 ounces fresh mozzarella balls, halved or chopped
→ Pantry
07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon balsamic glaze or reduction
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
# How To Make:
01 - Bring a large pot of salted water to a rolling boil. Cook penne pasta according to package directions until al dente. Drain thoroughly, reserving about 1/2 cup pasta cooking water.
02 - In a large serving bowl, add the halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Add the warm, drained penne to the bowl. Drizzle with extra virgin olive oil and toss gently to combine. If the mixture appears dry, incorporate a small amount of reserved pasta water.
04 - Gently fold in the fresh mozzarella pieces, ensuring they warm through and soften from the residual heat of the pasta.
05 - Taste and season with salt and freshly ground black pepper. Stir in chopped parsley if desired.
06 - Transfer to individual plates or a platter. Drizzle with balsamic glaze and garnish with additional basil, if preferred. Serve immediately, either warm or at room temperature.
# Expert Tips:
01 -
- No fancy steps or gadgets—just honest, vibrant flavors that shine through every bite.
- It comes together swiftly, making it perfect for weeknights or impromptu gatherings with friends.
02 -
- If you let the pasta cool too much before mixing, the mozzarella won’t get that wonderful melt.
- Saving just a bit of pasta water is magic—never skip it!
03 -
- Drain the pasta just under al dente—it’ll finish softening as you mix everything together.
- Try infusing your olive oil with a smashed garlic clove for an hour beforehand for even deeper flavor.