Description

This Caprese Pasta combines the fresh flavors of cherry tomatoes, mozzarella, and basil into a delightful dish. With its simple preparation and vibrant ingredients, it makes for a quick and healthy meal that’s perfect for any night of the week.

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)

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Instructions

Bring a large pot of salted water to a boil and 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 minced garlic and sauté for about 30 seconds until fragrant.
Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Add the cooked pasta to the skillet along with a few tablespoons of the reserved pasta water. Toss to combine until the pasta is lightly coated in the tomato juices and olive 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 desired, and drizzle with balsamic glaze for extra flavor.
Serve immediately while warm.

Notes

Feel free to customize the pasta type based on your preference.
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 400mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 12g
Cholesterol: 25mg