Caprese Pasta
Caprese pasta is a simple yet flavorful dish that highlights fresh ingredients. Juicy tomatoes and garlic create a light sauce, while mozzarella and basil bring in that classic Caprese taste. It’s perfect for summer dinners or anytime you want something fresh and easy.
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.