Caprese Tomato Mozzarella Pasta
This Caprese Tomato Mozzarella Pasta is a fresh, vibrant, and simple Italian-inspired dish bursting with juicy tomatoes, creamy mozzarella, and fragrant basil.
Servings: 4 servings
Ingredients
- 12 ounces pasta of choice penne, fusilli, or spaghetti
- 2 cups cherry tomatoes halved
- 8 ounces fresh mozzarella cheese diced
- 1/4 cup fresh basil leaves chopped
- 3 tablespoons olive oil for sautéeing and flavor
- 2 cloves garlic minced
- salt and pepper to taste
- balsamic glaze for drizzling (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente. Reserve 1 cup pasta water, then drain the pasta using a colander. Set aside.
- While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Toss in the halved cherry tomatoes, season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until tomatoes soften and release their juices.
- Add the drained pasta into the skillet with tomatoes. Stir well to combine. If dry, add reserved pasta water a little at a time to loosen sauce.
- Remove skillet from heat and fold in diced fresh mozzarella and chopped basil leaves. Residual heat will soften mozzarella.
- Divide pasta among bowls or plates. Drizzle with balsamic glaze if desired, garnish with extra basil leaves, and serve immediately.
Equipment
- Large Pot
- Large Skillet
- Colander
- Sharp Knife
- Cutting Board
- Wooden Spoon
- Measuring spoons and cups
Notes
- This pasta is best enjoyed fresh for optimal texture and flavor; refrigerate leftovers up to 2 days.
- Reheat gently with a splash of water or olive oil to loosen the sauce.
- Keep mozzarella separate when storing to prevent it from becoming rubbery.