Caprese Pasta (Printable)
Fresh pasta tossed with cherry tomatoes, bocconcini, basil and olive oil — ready in 25 minutes.
# What You'll Need:
→ Pasta
01 - 14 ounces penne or fusilli pasta
→ Fresh Produce
02 - 10 ounces cherry tomatoes, halved
03 - 1 handful fresh basil leaves, torn
→ Dairy
04 - 7 ounces 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
# Steps:
01 - Prepare the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain using a colander and reserve 1/4 cup pasta water.
02 - In a large skillet set over medium heat, warm 2 tablespoons olive oil. Add the minced garlic and sauté for 1 minute until aromatic.
03 - Add halved cherry tomatoes to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until tomatoes begin to soften and release their juices.
04 - Add drained pasta and reserved cooking water to the tomatoes in the skillet. Toss to combine and heat through. Season with salt and freshly ground black pepper.
05 - Remove the skillet from heat. Gently fold in quartered mozzarella and torn basil leaves.
06 - Transfer to plates or bowls. Finish with a drizzle of extra virgin olive oil and additional basil if desired.
# Expert Tips:
01 -
- Tossing the mozzarella in while the pasta is still warm creates irresistible creamy pockets you won&apost want to miss.
- It comes together faster than you might believe, so it&aposs a lifesaver on those rushed, hungry evenings.
02 -
- If the mozzarella goes in too soon, it completely melts into strings and clumps—wait until the skillet&aposs off the burner.
- Tasting and seasoning at the very end made all the difference between bland and vibrant for me.
03 -
- Reserve pasta water before you drain—it&aposs the secret to a silky, restaurant-style finish.
- Fold in mozzarella at the last second so you get gooey spots, not clumps.