Pasta Caprese with Cherry Tomatoes

Get ready to experience the fresh flavors of Italy with this vibrant Pasta Caprese with Cherry Tomatoes. I love making this dish when I want something light yet satisfying that comes together in under 30 minutes.

Ingredients:

• Main Ingredients:
  • 1 pound (450g) pasta (preferably penne or fusilli)
  • 2 pints cherry tomatoes, halved
  • 8 oz (225g) fresh mozzarella pearls
  • 1/4 cup fresh basil leaves, torn
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
• Optional Additions:
  • Balsamic glaze for drizzling
  • Red pepper flakes for heat
  • Grated Parmesan cheese
• Pro Tips:
  • Use high-quality olive oil for the best flavor
  • For dairy-free version, substitute mozzarella with dairy-free alternatives
  • Cherry tomatoes can be replaced with grape tomatoes

Step-by-Step Instructions:

1. Bring a large pot of salted water to a rolling boil. The water should taste like sea water for properly seasoned pasta.
2. While waiting for the water to boil, halve your cherry tomatoes and mince the garlic. The tomatoes should be relatively uniform in size for even cooking.
3. Cook pasta according to package instructions until al dente (typically 8-10 minutes). Test a piece about 1 minute before the suggested cooking time.
4. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not brown.
5. Add halved tomatoes to the skillet and cook for 3-4 minutes until they just start to soften but still maintain their shape.
6. Drain pasta, reserving 1/2 cup of pasta water. Don’t rinse the pasta – the starch helps the sauce stick.
7. Add the cooked pasta to the skillet with tomatoes. Toss well, adding pasta water as needed to create a light sauce.
8. Remove from heat and stir in mozzarella pearls and torn basil. The residual heat will slightly melt the cheese.

Key Details:

🕒 Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
🍽️ Servings: 6 people
🔥 Calories: ~380 per serving
⚙️ Equipment: Large pot, colander, large skillet, knife, cutting board

Pro Tips & Variations:

• For best results, bring mozzarella to room temperature before using
• Save some pasta water – it’s liquid gold for creating the perfect sauce consistency
• Add a splash of white wine to the tomatoes for extra depth of flavor

Storage Instructions:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to restore moisture.

Frequently Asked Questions:

Can I make this ahead of time?
Best served fresh, but you can prep components separately up to 4 hours ahead.

How do I prevent the pasta from sticking?
Cook in plenty of salted water and toss with a little olive oil if not serving immediately.

Can I use dried basil instead of fresh?
Fresh basil is strongly recommended for authentic flavor, but in a pinch, use 1 tablespoon dried basil.