A classic appetizer turns into a tasty pasta for the ultimate 5 ingredient Caprese Pasta. It’s quick, simple, and of course, delicious!
Have I ever told you how much I love tomatoes? Silly question because I know I have. Tomatoes are my absolute favorite for snacking, cooking, and even growing.
The versatility of a tomato is amazing. Think about it! From the good ole tomato we get tomato sauce, BLTs (drool), an easy salad topper, sun-dried tomatoes, this other delicious pasta, and of course CAPRESE SALAD.
The first summer tomato I pick from my garden gets cut into wedges, topped with salt, and eaten. Always. The next round makes a tasty caprese salad. Fresh mozzarella, juicy tomatoes, fresh basil, a good amount of salt and pepper… and maybe a drizzle of balsamic glaze if I’m feelin’ it. Once the tomatoes are ripening in abundance, you can bet I’m going crazy for this caprese pasta. Like, it makes an appearance once a week in this house.
All you need for this pasta dish is 5 main ingredients (not including olive oil, salt & pepper):
- Pasta – my current favorite is Casarecce, but any short-cut pasta will work well. Try and go for one of the fancy artisan pastas straight from Italy. They just taste better in a dish where the pasta shines.
- Tomatoes – the best you can find. The more flavorful the tomato, the better your pasta will be. You can use anything for this – halved cherry or grape tomatoes, or even larger tomatoes cut into bite-sized pieces.
- Garlic – this isn’t something added to caprese salad, but it’s a must in this pasta!
- Fresh Mozzarella – the heat of the pasta will begin to melt the cheese every so slightly and it’s SO good.
- Fresh Basil – can’t have caprese without fresh basil.
In order for this pasta to be the best it can be, you’ll want to use the best of the best ingredients. It really does matter – trust me!
A classic appetizer turns into a tasty pasta for the ultimate 5 ingredient Caprese Pasta. It’s quick, simple, and of course, delicious!
- Kosher Salt
- ¾ lb. Short-Cut Pasta, (I love Casarecce) Gluten-free pasta will work too!
- ¼ Cup Extra-Virgin Olive Oil, plus more for finishing
- 6 Garlic Cloves, peeled and thinly sliced
- 2 lbs. Assorted Tomatoes, A mix of cherry, grape, and heirloom are nice!, small tomatoes halved, larger ones cut into bite-sized pieces
- Kosher Salt & Pepper, to taste
- 1 lb. Fresh Mozzarella, cubed
- Handful Fresh Basil, thinly sliced
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Bring a large pot of water to a rolling boil and toss in a good amount of salt (a few tablespoons for a large pasta pot). Add in your pasta and cook to al dente. Reserve a few ladles of pasta water before you drain!
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While the pasta is cooking, heat a large skillet over medium-low heat and add the olive oil and garlic. Let the garlic sizzle for about a minute or so until nice and fragrant. Then, add in the tomatoes and stir. Season well with salt and pepper and sauté over medium heat until the tomatoes leave off their juices and begin to wilt.
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Drain your pasta when it’s ready, being sure to reserve some pasta water. Toss the pasta into the pan with the tomatoes and give it a good stir. Add pasta water if needed to make it saucier. Gently stir in the mozzarella and most of the basil – just gently as otherwise it will all clump together!
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Pile the pasta into bowls and top with more basil and a nice drizzle of olive oil. Enjoy!
This is looking super delicious and very healthy. I also share the passion for tomatoes. My daily dosage of salads is incomplete with out it 🙂
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As a pasta lover and a fan of caprese salad I am thrilled to find this recipe that combines the best of both worlds. Adding it to my must try list ASAP.
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