Caprese Pasta (Fresh Tomato, Mozzarella, Basil)
Simple Italian pasta with cherry tomatoes, fresh mozzarella, basil, and olive oil. 22g protein, 520 kcal. Summer on a plate in 15 minutes.
Caprese Pasta (Fresh Tomato, Mozzarella, Basil)
Simple Italian pasta with cherry tomatoes, fresh mozzarella, basil, and olive oil. 22g protein, 520 kcal. Summer on a plate in 15 minutes.
Nutrition Per Serving
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Ingredients
- 200g (dry) Penne or fusilli pasta
- 250g Cherry tomatoes
- 125g Fresh mozzarella
- 1 bunch Fresh basil
- 2 tbsp Olive oil
- 2 cloves Garlic
- 1 tbsp Balsamic vinegar
- to taste Salt & pepper
Instructions
-
1
Cook pasta
Cook pasta in heavily salted boiling water until al dente. Reserve 1 cup pasta water before draining.
-
2
Burst the tomatoes
While pasta cooks, heat olive oil over medium-high. Add halved cherry tomatoes and a pinch of salt. Cook 4-5 minutes until they burst and release their juices. Add sliced garlic, cook 30 seconds.
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3
Combine
Add drained pasta to the tomatoes. Toss with a splash of pasta water and balsamic vinegar. The starchy water creates a silky sauce that clings to the pasta.
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4
Finish
Remove from heat. Tear fresh mozzarella into chunks and fold in gently — it should be soft and melty but not fully dissolved. Add torn basil leaves and serve immediately.
The Simplest Italian Pasta — Done Right
Caprese pasta is Italian cooking at its purest: a few excellent ingredients, handled simply, creating something greater than the sum of its parts. Burst cherry tomatoes create a quick natural sauce, fresh mozzarella melts into creamy pockets, and fragrant basil ties everything together.
At 520 calories and 22g protein, it's a satisfying vegetarian dinner that takes exactly 15 minutes — from the moment you turn on the stove to the moment you sit down to eat. This is the pasta recipe for nights when you want something delicious with minimal effort.
Frequently Asked Questions
Why reserve pasta water?
Pasta water is liquid gold in Italian cooking. The dissolved starch acts as an emulsifier, helping the oil and tomato juices form a cohesive, silky sauce that clings to every noodle instead of pooling at the bottom.
Can I use dried mozzarella instead of fresh?
You can, but the experience is very different. Fresh mozzarella (burrata is even better) has a creamy, milky quality that melts into luxurious pockets. Pre-shredded mozzarella is for pizza, not pasta.
What pasta shape works best?
Short shapes with grooves — penne rigate, fusilli, or rigatoni — catch the burst tomato sauce best. Spaghetti works too but the chunky mozzarella and tomato pieces pair better with tubular shapes.
Can I make this gluten-free?
Use any gluten-free pasta you like — chickpea or lentil pasta adds extra protein too. Cook it slightly less than the package directions since gluten-free pasta can go mushy quickly.
How do I keep the basil from turning black?
Always add basil after removing the pan from heat — heat causes it to oxidize and darken. Tear the leaves by hand rather than cutting with a knife, which bruises the edges and speeds up browning.
Did you make this recipe?
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