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Caprese Cherry Tomato Basil Pasta

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This Caprese Cherry Tomato Basil Pasta is a vibrant dish that captures the essence of summer in every bite. Bursting with flavor from fresh ingredients, it’s a quick and satisfying meal perfect for any occasion.

Ingredients

Scale
  • Pasta:
  • 12 ounces (340 grams) of penne or fusilli pasta
  • Cherry Tomatoes:
  • 2 cups (300 grams) of cherry tomatoes, halved
  • Fresh Basil:
  • 1 cup (packed) of fresh basil leaves, roughly chopped
  • Mozzarella:
  • 8 ounces (225 grams) of fresh mozzarella cheese, diced
  • Garlic:
  • 4 cloves of garlic, minced
  • Olive Oil:
  • 4 tablespoons of extra-virgin olive oil
  • Balsamic Vinegar:
  • 2 tablespoons of balsamic vinegar (optional)
  • Salt:
  • 1 teaspoon of sea salt (to taste)
  • Black Pepper:
  • ½ teaspoon of freshly ground black pepper (to taste)
  • Parmesan Cheese:
  • ¼ cup (25 grams) of grated Parmesan cheese for serving (optional)

Instructions

  1. Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add the penne or fusilli pasta and cook according to the package instructions, typically about 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
  2. While the pasta cooks, heat a large skillet over medium heat and pour in the 4 tablespoons of extra-virgin olive oil. Allow the oil to warm for about 1 minute, then add the minced garlic. Sauté for approximately 1-2 minutes until the garlic is fragrant and slightly golden, but be careful not to burn it, as burnt garlic can impart a bitter taste.
  3. Next, add the halved cherry tomatoes to the skillet. Stir them into the garlic-infused oil and season with 1 teaspoon of sea salt and ½ teaspoon of freshly ground black pepper. Allow the tomatoes to cook for about 5-7 minutes, until they soften and start to burst. You’ll know they’re ready when they look slightly wrinkled and juices begin to pool in the pan.
  4. Once the pasta is cooked al dente, reserve about 1 cup of the pasta water, then drain the pasta in a colander. Add the hot pasta directly to the skillet with the tomatoes. Toss everything gently to combine, making sure the pasta is coated in the flavorful oil and juices.
  5. Now, fold in the roughly chopped fresh basil and diced mozzarella cheese. If the pasta looks a bit dry, add a splash of the reserved pasta water, one tablespoon at a time, until you achieve your desired consistency. The mozzarella should start to melt slightly, creating a delightful creaminess.
  6. If desired, drizzle 2 tablespoons of balsamic vinegar over the pasta, stirring just to combine. Taste and adjust seasoning with additional salt and pepper as needed. Remove from heat and serve immediately, garnished with grated Parmesan cheese if using.

Nutrition

Keywords: To prevent the garlic from burning, always sauté over medium heat. For optimal flavor, choose high-quality extra-virgin olive oil, and don't forget to reserve some pasta water for adjusting the sauce’s consistency.

Find it online: https://homebitesia.com/summer-caprese-pasta-delight/