If you’re craving a pasta dish that’s light, juicy, and full of fresh Italian flair, this Caprese Pasta is about to become your new go-to. It brings together sweet blistered cherry tomatoes, fragrant garlic, melty mozzarella, and aromatic basil for a dish that’s comforting without being heavy. 💫
Perfect for hot summer nights, picnics, or easy weeknight dinners, this pasta is quick to make and impossible not to love.
Why You’ll Love It
✅ Ready in just 25 minutes
✅ Made with fresh, seasonal ingredients
✅ Naturally vegetarian
✅ Delivers classic Caprese flavors in a hearty bowl
✅ Only one pan + one pot to clean up
🛒 Ingredients You’ll Need (Expanded)
- 8 oz whole wheat elbow pasta (or any short pasta) – Whole wheat adds fiber and nuttiness, but regular pasta or gluten-free options work too.
- 3 tablespoons extra virgin olive oil, divided – Use cold-pressed for the best flavor. One part for cooking tomatoes, one for tossing pasta.
- 1 pint grape or cherry tomatoes – Choose ripe, juicy ones for the perfect burst when cooked.
- 3 cloves garlic, minced – Adds rich, savory depth.
- Salt and black pepper, to taste – Balances acidity and enhances the overall flavor.
- ¼ cup grated Parmesan cheese – For a salty, umami-rich finish. Use vegetarian-friendly Parm if needed.
- 8 oz fresh mozzarella cheese, cubed – Melts slightly into the pasta, creating creamy pockets.
- ¼ cup fresh basil leaves, thinly sliced – Brings the iconic Caprese freshness and aroma 🌿
👩🍳 How to Make Caprese Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Blister the Tomatoes
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add grape tomatoes and cook for 8–10 minutes, stirring occasionally, until they soften and begin to burst open.
Step 3: Add Garlic
Stir in minced garlic and cook for just 30 seconds, until fragrant. Be careful not to let it brown.
Step 4: Combine Pasta & Sauce
Add the drained pasta to the skillet with ¼ cup reserved pasta water and the remaining 1 tablespoon of olive oil. Toss gently to coat everything. Add more water if the sauce seems dry.
Step 5: Add Cheese & Basil
Stir in grated Parmesan to coat the pasta. Then gently fold in fresh mozzarella cubes — they’ll soften slightly but stay intact. Finally, stir in the sliced basil right before serving to keep it vibrant.
Serve immediately while warm and melty! 🍝
🍽️ Serving Suggestions
- 🥖 Pair with crusty Italian bread or garlic focaccia
- 🥗 Serve alongside a simple arugula salad with lemon vinaigrette
- 🧊 Chill leftovers for a pasta salad twist
- 🍷 Try with a glass of chilled Pinot Grigio or sparkling water with lime
💡 Expert Tips & Variations
- Add protein: Try grilled chicken, shrimp, or chickpeas for extra staying power
- Make it spicy: Add a pinch of red pepper flakes with the garlic
- Make it vegan: Skip the cheese and use vegan pesto or nutritional yeast
- Try balsamic drizzle: A swirl of balsamic glaze on top takes it to the next level
- Use bocconcini or ciliegine: These small mozzarella balls are perfect for this pasta
🥡 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days
- Reheat: Gently warm on the stove with a splash of olive oil or microwave in 30-second bursts
- Serve cold: This pasta makes a refreshing chilled lunch the next day
❓ FAQ
Q: Can I use regular pasta instead of whole wheat?
A: Yes! Any short pasta works beautifully — penne, fusilli, farfalle, or shells.
Q: Can I use store-bought pesto instead of basil?
A: Absolutely. Add 1–2 tablespoons for extra herby richness.
Q: Will the mozzarella melt too much?
A: Not if you fold it in gently at the end — it softens without fully melting, giving you those perfect creamy bites.
Q: Can I double the recipe?
A: Totally! Just use a larger skillet and adjust cooking time slightly when doubling.
❤️ Final Thoughts
Caprese Pasta is the kind of dish that reminds you how little it takes to make something special. 🍅🧄 From the sweetness of roasted tomatoes to the silky bite of mozzarella and the punch of fresh basil, every forkful celebrates simplicity done right.
It’s fast, fuss-free, and flexible — exactly what weeknight dinners should be. And yet, it’s impressive enough for guests or date nights. Whether you serve it warm or cold, this pasta brings a bit of Mediterranean sunshine to your table any time of year. 🌞🇮🇹
So pour a glass of wine, grab your favorite fork, and enjoy this vibrant Italian classic — one bowlful at a time. 💚
Short version
Caprese Pasta
Ingredients
- 8 ounces whole wheat elbow pasta or any short pasta shape you prefer cooked al dente
- 3 tablespoons extra virgin olive oil divided for sautéing and tossing
- 1 pint grape or cherry tomatoes washed and thoroughly dried
- 3 cloves garlic minced to infuse the oil with flavor
- salt and pepper to taste added as needed
- ¼ cup grated Parmesan cheese for a salty savory touch
- 8 ounces fresh mozzarella cheese cut into small cubes for creamy bites
- ¼ cup thinly sliced fresh basil to add a burst of freshness and aroma
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve ½ cup of the pasta water, then drain and set the pasta aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook, stirring occasionally, for about 10 minutes, until they soften and begin to burst. Stir in the garlic and cook for 30 seconds, then reduce the heat to low.
- Add the drained pasta to the skillet along with ¼ cup of the reserved pasta water and the remaining tablespoon of olive oil. Season with salt and pepper and toss everything together. Add more pasta water if needed to loosen the sauce and help it coat the pasta evenly.
- Stir in the grated Parmesan cheese, then gently fold in the fresh mozzarella pieces.
- Remove from heat and stir in the fresh basil. Serve warm.
