A classic appetizer turns into a tasty pasta for the ultimate 5 ingredient Caprese Pasta. It's quick, simple, and of course, delicious!
¾lb.Short-Cut Pasta,(I love Casarecce) Gluten-free pasta will work too!
¼CupExtra-Virgin Olive Oil,plus more for finishing
6Garlic Cloves,peeled and thinly sliced
2lbs.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
Handful Fresh Basil,thinly sliced
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!
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.
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!
Pile the pasta into bowls and top with more basil and a nice drizzle of olive oil. Enjoy!