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Homemade Caprese Tomato Mozzarella Penne recipe photo
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Caprese Tomato Mozzarella Penne

This Caprese Tomato Mozzarella Penne is fresh, vibrant, and bursting with summer flavors—sweet tomatoes, creamy mozzarella, and basil tossed with garlic olive oil and balsamic glaze.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 4 servings

Ingredients

  • 8 ounces penne pasta
  • 2 cups cherry tomatoes halved
  • 1 cup fresh mozzarella balls halved
  • 1/4 cup fresh basil leaves chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • Salt to taste
  • Black pepper to taste
  • Balsamic glaze for drizzling

Instructions

  • Bring a large pot of salted water to a boil. Add the 8 ounces of penne pasta and cook according to package instructions until al dente, about 10 to 12 minutes. Drain the pasta in a colander and set aside. Reserve a little pasta water in case you want to loosen the sauce later.
  • While the pasta cooks, heat the olive oil in a small pan over medium heat. Add the minced garlic and sautĂ© for 1 to 2 minutes until fragrant but not browned. Remove from heat and set aside to cool slightly.
  • In a large mixing bowl, add the halved cherry tomatoes, halved fresh mozzarella balls, and chopped basil leaves. Pour in the warm garlic olive oil and toss gently to coat everything evenly.
  • Add the cooked penne pasta to the bowl with the tomatoes, mozzarella, and basil. Toss gently to combine all the ingredients. If the pasta seems dry, add a splash of the reserved pasta water to loosen the mixture.
  • Season with salt and freshly ground black pepper to taste. Transfer the pasta to serving bowls or a large platter. Drizzle with balsamic glaze for a beautiful finish and an extra layer of flavor.

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Sharp Knife
  • Measuring spoons and cups
  • Spoon or Spatula

Notes

  • Use fresh mozzarella balls (bocconcini) for a creamy texture; shredded mozzarella can be a substitute.
  • Make your own balsamic glaze by simmering balsamic vinegar until thickened or purchase pre-made.
  • Avoid overcooking garlic in olive oil to prevent bitterness and preserve delicate flavors.
  • Use ripe tomatoes and fresh basil for the best flavor impact.
  • Store leftovers in an airtight container in the fridge up to 3 days; reheat gently or enjoy cold as a pasta salad.