Caprese Pasta With Mozzarella (Printable Version)
Penne tossed with cherry tomatoes, bocconcini, torn basil, garlic and extra virgin olive oil for a bright, fresh meal.
# Ingredient List:
→ 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 and freshly ground black pepper, to taste
# How to Make:
01 - Boil the pasta in a large pot of generously salted water until al dente. Drain thoroughly and reserve 1/4 cup of the cooking water.
02 - Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
03 - Add halved cherry tomatoes to the skillet and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and release juices.
04 - Add drained pasta and reserved cooking water to the skillet. Toss to combine thoroughly and heat through, seasoning with salt and freshly ground black pepper.
05 - Remove skillet from heat. Gently fold in quartered fresh mozzarella and torn basil.
06 - Plate immediately, finishing with a drizzle of extra virgin olive oil and additional basil if desired.
# Expert Tips:
01 -
- This is the kind of pasta that feels like a summer secret—big flavor with barely any effort.
- I fell in love with how the cheese melts ever so slightly and the basil's aroma fills the room.
02 -
- Adding the cheese while the pan is too hot will leave you with stringy mozzarella clumps, so wait until you've turned off the heat.
- A little reserved pasta water brings the sauce together and gives everything a beautiful silkiness—I once skipped it and immediately regretted it.
03 -
- Letting the tomatoes soften but not collapse entirely gives the sauce the best texture.
- Invest in a lovely olive oil—it’s the final drizzle that truly sets this apart.