Caprese Pasta
Fresh mozzarella, ripe tomatoes, and basil over hot pasta — Italian summer in a bowl.
Ingredients
Serves 4
- 12 oz (340g) spaghetti or penne
- 1.5 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, torn into bite-sized pieces
- 1/2 cup fresh basil leaves, loosely packed
- 3 tbsp olive oil, plus more to finish
- 3 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 1 tbsp balsamic glaze (store-bought is fine)
- 1/2 cup reserved pasta cooking water
- Salt and black pepper to taste
Instructions
- 1Bring a large pot of well-salted water to a boil. Cook pasta until al dente according to package directions. Before draining, scoop out 1/2 cup of pasta cooking water.
- 2While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook gently for 2 minutes until the garlic is pale gold and fragrant. Don't rush this — the garlic-infused oil is the base of the sauce.
- 3Add the cherry tomatoes to the pan with a pinch of salt. Cook over medium-high heat for 3–4 minutes, stirring occasionally, until the tomatoes start to burst and release their juices.
- 4Add the drained pasta to the skillet along with 1/4 cup of the pasta cooking water. Toss vigorously over medium heat for 1–2 minutes until the tomato juices and pasta water emulsify into a light sauce.
- 5Remove from heat and immediately scatter the torn mozzarella over the pasta. Toss gently — the residual heat should just begin to melt the edges of the mozzarella while leaving the center cool and soft.
- 6Tear the basil leaves and fold them through. Add more pasta water if needed to loosen. Season with salt and pepper.
- 7Serve in warm bowls with a drizzle of balsamic glaze, extra basil, and a final drizzle of good olive oil.
Pro Tips
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Use fresh mozzarella (the wet kind in brine), not the block mozzarella used for pizza — the creamy, soft texture is what makes this dish luxurious rather than rubbery.
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Add the mozzarella off the heat, not over the flame. You want it to soften and become creamy, not melt into a stringy pool. The pasta's residual heat is enough.
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In summer, swap the cherry tomatoes for garden-ripe heirloom tomatoes — skip cooking them and just toss the raw, sliced tomatoes with the hot pasta instead for a more intense fresh flavour.
Frequently Asked Questions
What pasta shape works best for caprese pasta?
Spaghetti and linguine work beautifully because the long strands wrap around the tomatoes. Penne and farfalle are good for a chunkier feel. The key is using a shape that allows the light sauce to cling — avoid very small pasta like ditalini or orzo.
Can I use sundried tomatoes instead of fresh?
Yes — sundried tomatoes in oil add a more concentrated, sweet-savory flavour. Use about 1/3 cup of oil-packed sundried tomatoes, sliced. You won't need to cook them as long — just warm them through with the garlic oil. The result is richer and more intense than the fresh tomato version.
Is caprese pasta served hot or cold?
Traditionally it's served warm — the mozzarella softens from the heat of the pasta and the tomatoes are slightly cooked. You can also serve it at room temperature as a pasta salad in summer; in that case, cook the pasta al dente, rinse with cold water, and toss everything cold. Both versions are equally delicious.
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