Caprese Pasta

This easy Caprese Pasta takes full advantage of summer’s ripe tomatoes and sweet basil. Add fresh mozzarella for a beautiful, simple meal.

I like to make Caprese Pasta any time I don’t feel like cooking.

It’s as easy as boiling some noodles and tossing with blistered tomatoes, fresh mozzarella, and plenty of fresh basil.

But, this dish is best made at the height of summer when the tomatoes are ripe in your garden and your basil plant is taking over the yard (or Earthbox).

A picture of two bowls of Caprese Pasta with basil, roasted red tomatoes, and mozzarella cheese. Served in two black bowls. The bowl in the foreground has a fork and knife next to it, and a piece of baguette, oil and balsamic vinegar, and a basil leaf to the top right.

I added a few tasty flavors to the blistered tomatoes: Thinly sliced fresh garlic, a drizzle of balsamic vinegar, salt and pepper, and a pinch of cayenne (added at your discretion). Together, this forms a delicious sauce for your Caprese Pasta.

The fresh mozzarella goes in cold, but the hot pasta melts it perfectly and effortlessly. Combined with the blistered tomato sauce, you’ve got an easy, summery meal that the whole family will love!

An overhead picture of two bowls of Caprese Pasta with basil, roasted red tomatoes, and mozzarella cheese. Served in two black bowls. The bowl in the foreground has a fork and knife next to it, and a piece of baguette, oil and balsamic vinegar, and a basil leaf to the top right.

Save this Caprese Pasta to your “Main Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

A square picture of two bowls of Caprese Pasta with basil, roasted red tomatoes, and mozzarella cheese. Served in two black bowls. The bowl in the foreground has a fork and knife next to it, and a piece of baguette, oil and balsamic vinegar, and a basil leaf to the top right.
5 from 1 vote
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Caprese Pasta

This easy Caprese Pasta takes full advantage of summer's ripe tomatoes and sweet basil. Add fresh mozzarella for a beautiful, simple meal.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 621 kcal

Ingredients

  • 1 pound grape tomatoes
  • 1/4 cup olive oil extra virgin
  • 1 teaspoon balsamic vinegar
  • 2 cloves garlic sliced very thin
  • Salt and freshly ground black pepper
  • 1 pinch cayenne pepper optional
  • 1 pound penne or ziti
  • 8 ounces fresh mozzarella cut into small cubes
  • 15 fresh basil leaves finely shredded, plus more sprigs

Instructions

  1. Preheat oven to 375 degrees. Place grape tomatoes on a baking sheet lined with parchment paper. Bake until tomatoes are blistered, about 15 minutes.

  2. Meanwhile, in a medium bowl, combine the tomatoes, olive oil, vinegar, and garlic. Season to taste with salt, pepper, and cayenne pepper (if using). Toss until evenly coated and let marinate at room temperature.

  3. While the tomatoes roast, bring 4 quarts of water and 1 tablespoon salt to a boil. Add the pasta and cook until the pasta is al dente, about 10 to 12 minutes.

  4. Drain the pasta but do not rinse. Add the tomato mixture and toss together. Add the mozzarella and the finely shredded basil, and toss. Season to taste with salt and pepper. Garnish with the basil sprigs and serve.

Recipe Notes

  1. Use firm garlic cloves that do not show any signs of green sprouts. The sprouts will impart a sharp flavor if included in this dish. 

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This easy Caprese Pasta takes full advantage of summer's ripe tomatoes and sweet basil. Add fresh mozzarella for a beautiful, simple meal.

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2 comments

  1. Sometimes the simple recipes are the best. My kids would gobble this up any day of the week!

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