Add another quick, delicious, and flavorful pasta dish to your dinner recipe repertoire with this Caprese Pasta Recipe! Featuring jammy grape tomatoes, creamy mozzarella, and fresh basil leaves, this dish is ready in less than 20 minutes. It’s perfect for quick weeknights, summer meals, and Italian food cravings!
Why You’ll Love This Caprese Pasta Recipe:
- Authentic Italian Flavor: There’s so much to love about the classic Italian combo of tomatoes, mozzarella, and basil, why not also enjoy it in pasta form?!
- Quick and Easy: Even beginner cooks can make this tomato and mozzarella pasta. It’s ready in less than 20 minutes with common ingredients, pantry staples, and basic kitchen cookware.
- Minimal Dishes: This mozzarella tomato pasta delivers big flavor with minimal mess- everything cooks in one pot for super easy cleanup.
Let’s Get Started! Here’s What You’ll Need:
Ingredients
Grape or Cherry Tomatoes - These juicy and sweet tomatoes burst as they cook, infusing the pasta sauce with flavor and offering texture to the dish. You will need 10 ounces of fresh tomatoes or about 1 ½ cups. If needed, you can also use chopped Roma tomatoes.
Angel Hair Pasta - Also known as capellini in the US, this fine and delicate pasta cooks quickly, absorbing the flavorful sauce in minimal cooking time.
Fresh Mozzarella - I recommend using mozzarella pearls (also known as ciliegine) for ease and convenience, but you can also cut half a ball of mozzarella into small cubes. Drain the mozzarella from the packing liquid before making the pasta with mozzarella balls.
Balsamic Vinegar - For tang and a light sweetness.
Olive Oil - An Italian cooking staple, olive oil adds richness to the hot caprese pasta recipe and prevents the pasta from sticking to itself and the pan.
Italian Seasoning - Adds an infusion of that Italian flavor! You will need only a ½ teaspoon.
Sea Salt - This seasoning enhances the tomato mozzarella pasta’s flavor. If needed, you can also use fine kosher salt.
Garlic Powder - This pantry staple seasoning adds a light and mellow nuttiness. If preferred, you can also use 1 small minced garlic clove.
Basil Leaves - An essential component of caprese pasta! You will need about 6 large basil leaves; use fresh whenever possible.
Equipment:
Large Lidded Saucepan or Skillet - I recommend a broad pot or skillet with a diameter similar to that of the length of the pasta. That is, one that just fits the pasta without breaking it.
Measuring Cups & Spoons - To measure the balsamic, spices, and water.
Wooden Spoon or Heat-Safe Spatula - I like using a wooden spoon or a silicone spatula, but tongs can also work!
Cutting Board & Knife - Use this to chiffonade (or slice) the basil. If needed, you can also cut the basil with kitchen scissors.
How to Make Caprese Pasta
This pasta caprese recipe is quick and simple; anyone can make it! Here’s how:
Sauté Tomatoes.
Heat a large lidded saucepan or skillet over medium heat. Add the olive oil and grape tomatoes and sauté for 2-3 minutes, stirring occasionally until swollen.
Add Seasonings.
Stir in the Italian seasoning, salt, garlic powder, and half the balsamic vinegar. Stir and cook for 1 minute.
Cook Pasta.
Stir in the water and pasta. If needed, gently press the pasta into the liquid to submerge it. Place the lid on the pan and cook for about 6-8 minutes, removing the lid to gently stir the mixture every few minutes.
Add Balsamic.
Once the pasta is al dente, remove the pot from the heat and add the remaining balsamic vinegar. Gently stir until combined. Chiffonade or slice the basil while the pasta cools slightly.
Add Basil and Mozzarella.
Add the sliced basil and fresh mozzarella and gently toss until combined. Enjoy!
Recipe Success Tips
- Mind the size of the pan. I recommend using a lidded saucepan or skillet that is as wide as the pasta is long so the pasta can snugly fit into it without having to break or press to submerge. A medium-sized Dutch oven or stockpot is also a good pick.
- Add more water as needed. This one-pot pasta mozzarella cooks in a small amount of seasoned water rather than in a large pot of boiling water. If the water evaporates before the pasta is done, add additional water two tablespoons at a time as needed. Conversely, if the pasta is too saucy as it finishes cooking, you can remove the lid to let some water boil off.
- Cook to al dente. The pasta will continue to cook as it cools and is tossed with the basil and mozzarella. Prevent it from getting mushy by cooking the angel hair until it is firm but tender (“al dente”).
- Cool the pasta slightly before adding the mozzarella. Doing so will help prevent the mozzarella from melting together and clumping. Remove the pasta from the heat for a few minutes while you slice the basil, then toss the pasta with the fresh mozzarella!
Serving Suggestions
This tomato basil mozzarella pasta makes a satisfying yet light main dish, though it also makes an easy side dish when served with any of the following dishes:
- Pesto Caprese Sliders
- Baked Pork Meatballs
- Slow Cooker Balsamic Chicken Thighs
- Stuffed Pork Loin
- Garlic Parmesan Chicken Legs
Storage Directions
- Refrigerating: Leftover pasta caprese keeps covered in an airtight container in the refrigerator for 4-5 days.
- Freezing: You can also freeze the pasta. Cool it to room temperature before transferring it to a freezer-safe container and freezing for up to 3 months. Defrost the pasta in the refrigerator overnight before reheating.
- Reheating: Warm the mozzarella pasta on gentle heat in the microwave for 30-60 second intervals until hot. Leftovers are also tasty served cold as a pasta salad.
More Quick Pasta Recipes
Enjoy!
Try this easy caprese pasta when you need a quick summery meal, and be sure to come back and let me know how it went for you or what you served it with.
📖 Recipe
Caprese Pasta
Equipment
- 1 lidded skillet or saute pan
- 1 Spatula or Wooden spoon
- 1 knife and cutting board for basil
- measuring cups and spoons
Ingredients
- 2 tablespoon olive oil
- 10 oz grape tomatoes
- ½ teaspoon Italian seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- 1 tablespoon balsamic vinegar while cooking
- 1 tablespoon balsamic vinegar after cooking
- 2.25 cups water
- 8 oz angel hair pasta dry
- 4 oz mozzarella pearls
- 6 basil leaves
Instructions
- To a large lidded saute pan, add grape tomatoes and olive oil. Saute for 2-3 minutes on medium heat.2 tablespoon olive oil, 10 oz grape tomatoes
- Add Italian seasoning, salt, garlic powder, and half the balsamic vinegar. Stir and cook 1 additional minute.½ teaspoon Italian seasoning, ¼ teaspoon sea salt, ¼ teaspoon garlic powder, 1 tablespoon balsamic vinegar
- Add water and pasta, and once pasta is submerged, place lid on saute pan. Remove to stir every few minutes until al dente, about 6-8 minutes depending how quickly your water heats.2.25 cups water, 8 oz angel hair pasta
- Once pasta is al dente, remove from heat and add remaining balsamic vinegar. Slice basil while giving the pasta a minute to cool with the lid off.1 tablespoon balsamic vinegar
- Toss in mozzarella pearls and basil leaves. Enjoy!4 oz mozzarella, 6 basil leaves
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Notes
- Refrigerating: Leftover pasta caprese keeps covered in an airtight container in the refrigerator for 4-5 days.
- Freezing: You can also freeze the pasta. Cool it to room temperature before transferring it to a freezer-safe container and freezing for up to 3 months. Defrost the pasta in the refrigerator overnight before reheating.
- Reheating: Warm the mozzarella pasta on gentle heat in the microwave for 30-60 second intervals until hot. Alternatively, you can serve leftovers cold as a pasta salad.
-
- Mind the size of the pan. I recommend using a lidded saucepan or skillet that is as wide as the pasta is long so the pasta can snugly fit into it without having to break or press to submerge. A medium-sized Dutch oven or stockpot is also a good pick.
- Add more water as needed. This one-pot pasta mozzarella cooks in a small amount of seasoned water rather than in a large pot of boiling water. If the water evaporates before the pasta is done, add additional water two tablespoons at a time as needed. Conversely, if the pasta is too saucy as it finishes cooking, you can remove the lid to let some water boil off.
- Cook to al dente. The pasta will continue to cook as it cools and is tossed with the basil and mozzarella. Prevent it from getting mushy by cooking the angel hair until it is firm but tender (“al dente”).
- Cool the pasta slightly before adding the mozzarella. Doing so will help prevent the mozzarella from melting together and clumping. Remove the pasta from the heat for a few minutes while you slice the basil, then toss the pasta with the fresh mozzarella!
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
Anne Aslanides says
This is such a quick dinner, and my youngest will eat it too!