Caprese Pasta (Printer-Friendly)
Quick Caprese pasta with cherry tomatoes, mozzarella, basil and olive oil—ready in 25 minutes.
# What You'll Need:
→ Pasta
01 - 14 oz penne or fusilli pasta
→ Fresh Produce
02 - 10 oz cherry tomatoes, halved
03 - 1 handful fresh basil leaves, torn
→ Dairy
04 - 7 oz 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, to taste
08 - Freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain using a colander, reserving 1/4 cup of the pasta cooking water. Set pasta aside.
02 - In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add minced garlic and sauté for about 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 their juices are released.
04 - Add the cooked pasta and reserved cooking water to the skillet. Toss thoroughly to combine and warm through. Season with salt and freshly ground black pepper to taste.
05 - Remove skillet from heat. Gently fold in quartered mozzarella balls and torn basil leaves until just combined.
06 - Plate immediately, drizzling with additional extra virgin olive oil and garnishing with extra basil leaves if desired.
# Expert Advice:
01 -
- You can throw it together in under half an hour, and it tastes like you made a grand effort.
- The mozzarella gets delightfully melty and creamy, especially when it hugs just-cooked pasta.
02 -
- If you rush the tomatoes and don’t let them soften, the pasta won’t get that juicy, tangy coating – patience pays off.
- Draining the mozzarella just before adding keeps the final dish silky, not soggy.
03 -
- Warm your serving bowls so the mozzarella stays soft and stretchy longer.
- No-frills, high-quality olive oil makes every ingredient sing.