Caprese Tomato Mozzarella Penne (Printable)
Quick penne with cherry tomatoes, mozzarella and basil, dressed with olive oil and a balsamic finish.
# 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
# Steps:
01 - Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set pasta aside.
02 - In a large serving bowl, mix together halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Transfer warm penne pasta to the bowl. Drizzle with extra virgin olive oil and gently toss to coat. Add reserved pasta water if needed to loosen the mixture.
04 - Fold in fresh mozzarella pieces so they begin to soften from the heat of the pasta.
05 - Season with salt and freshly ground black pepper to taste. Mix in chopped flat-leaf parsley, if using.
06 - Divide among serving plates. Drizzle with balsamic glaze and garnish with extra basil leaves if desired.
07 - Serve immediately, either warm or at room temperature.
# Expert Tips:
01 -
- Mozzarella gets just melty enough when mingled with the hot pasta—it&rsquos a joy you have to taste yourself.
- This is one of the rare dishes that is equally perfect for a lazy al fresco dinner or as leftovers eaten cold straight from the fridge.
02 -
- The first time I tried to use fridge-cold mozzarella, it barely softened—the key is room temp cheese.
- Saving some pasta water is not optional; it unites the oil and makes a glossy sauce instead of a dry jumble.
03 -
- Let the pasta cool just briefly—not fully cold—so the mozzarella softens into dreamy pockets.
- Always taste and adjust the seasoning after adding the cheese since it can mellow the flavors more than you expect.