Caprese Pasta
Caprese Pasta
Table of Contents
This caprese pasta, featuring tomatoes, mozzarella, and basil, is the ideal quick dinner just a few ingredients and ready in 15 minutes.
My family adores pasta dishes, and I appreciate meals that are quick and easy. That’s why caprese pasta is a favorite in our home. Other family favorites include cheeseburger pasta and taco pasta.
Who else is loving tomato season? I certainly am! Every year, we plant a garden, and I always make sure to have at least half a dozen tomato plants. The older girls now know to wait until the tomatoes are ripe, and they dash to the garden daily to check their progress. As soon as they see any hint of ripeness, they beg to eat them until I finally give in.
Not many tomatoes make it from the garden to the kitchen, but that’s what the farmer’s market is for, right? I can’t complain too much, though, because they’re eagerly eating their veggies got to enjoy that while it lasts! Whether you grow your own or buy them, this caprese pasta recipe is a simple way to savor those delicious tomatoes.
How Do You Make Caprese Pasta ?
I use angel hair pasta for this caprese pasta , it’s like an ultra thin spaghetti and it cooks in about 5 minutes or less.
This pasta features all the classic elements of a caprese salad fresh mozzarella, olive oil, basil, and tomatoes, with a hint of garlic for added flavor. Make sure to let the noodles cool for a few minutes before adding the mozzarella; you want it to soften without melting completely, or else your pasta will become clumpy and stringy.
With just a few ingredients, this dish takes only fifteen minutes to prepare and requires no oven on hot summer days. I’m sold! I plan to make it all summer as a meatless main course or a simple side. Maybe I can even persuade the girls to share some of our garden tomatoes this year.
You may like: Cold Peanut Noodle Salad
Caprese Pasta
Ingredients
- 12 ounces angel hair pasta
- 8 ounces of fresh mozzarella cheese cut into 1/2 inch pieces
- 6 ripe tomatoes I used roma cored, seeded and chopped
- 2 cloves of garlic finely minced
- 6 tablespoons olive oil
- 1/2 cup fresh basil leaves roughly chopped
- kosher salt and ground black pepper to taste
- 2 teaspoons Italian seasoning or equal parts dried basil, parsley and oregano
Instructions
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain.
- Meanwhile, in a heavy large skillet, heat the olive oil over medium heat. Add the garlic and Italian seasoning and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt and pepper. Serve.
