Description
This Caprese Pasta features fresh mozzarella, juicy cherry tomatoes, and aromatic basil. It’s an easy, flavorful meal that’s ready in no time, making it perfect for quick dinners and healthy eating.
Ingredients
Scale
- 12 ounces short pasta (fusilli, penne, or farfalle)
- 1 ½ cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls or diced fresh mozzarella
- ¼ cup fresh basil leaves, chopped or torn
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ cup parmesan cheese, grated (optional)
- balsamic glaze (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
- Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release some of their juices.
- Add the cooked pasta to the skillet along with a few tablespoons of the reserved pasta water. Toss everything together until the pasta is lightly coated in the tomato juices and oil.
- Remove the pan from heat and gently stir in the fresh mozzarella, basil, balsamic vinegar, salt, and pepper.
- Top with grated Parmesan cheese if using and drizzle with a little balsamic glaze for extra flavor.
- Serve immediately while warm.
Notes
For a vegetarian-friendly option, omit the Parmesan cheese and use a vegan variant if desired.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Feel free to customize with additional veggies like spinach or arugula.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg