Spread the love

Caprese Pasta with Fresh Basil – Simple Recipes for Dinner

Let me tell you, this Caprese Pasta recipe instantly brings sunshine to any evening. Imagine the fresh aroma of basil wafting through your kitchen paired with juicy cherry tomatoes that burst with every bite. It’s like a little Italian vacation on your plate—and the best part? It’s so easy to whip up after a busy day. I love how the creamy mozzarella adds just the right touch of comfort, without weighing you down. If you’re looking for a dinner that’s bright, fresh, and feels like a celebration of simple ingredients, this one’s for you.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

12 ounces pasta (penne, fusilli, or farfalle work great)
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella, torn into bite-sized pieces
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 cup fresh basil leaves, roughly chopped
Salt and freshly ground black pepper, to taste
Optional: Pinch of crushed red pepper flakes

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until it’s al dente. Meanwhile, heat the olive oil in a large skillet over medium heat and add the minced garlic. Let it sizzle gently for about 1 minute until fragrant but not browned—that garlic smell is pure magic!

Step 2:

Add the halved cherry tomatoes to the skillet, seasoning with salt, pepper, and a pinch of crushed red pepper flakes if you like a little heat. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and start to release their sweet juices, creating a lovely, slightly saucy base.

Step 3:

Drain your pasta, reserving about 1/2 cup of the pasta water. Toss the pasta directly into the skillet with the tomatoes, adding the reserved water a little at a time to loosen things up and coat the pasta perfectly.

Step 4:

Turn off the heat and gently fold in the torn mozzarella and fresh basil leaves. The mozzarella will warm slightly, becoming soft and melty, while the basil adds that bright, herbaceous pop we all love.

Step 5:

Taste and adjust salt and pepper as needed. If the pasta feels dry, add a splash more olive oil or reserved pasta water until it has a luscious, silky consistency.

Step 6:

Serve immediately, with an extra drizzle of olive oil and maybe a few whole basil leaves on top for that gorgeous finishing touch.

Variations & Tips

Swap fresh mozzarella for burrata for an even creamier texture.
Add a handful of toasted pine nuts for a delightful crunch.
Use sun-dried tomatoes instead of fresh for a deeper flavor if cherry tomatoes aren’t in season.
For a protein boost, toss in some cooked grilled chicken or shrimp.
If you like your basil super fresh, reserve some to garnish right before serving rather than mixing in early.
Don’t overcook the pasta—it should still have a bite to perfectly complement the softness of the mozzarella.

How I Like to Serve It

This dish shines on a warm spring or summer evening when tomatoes and basil are at their peak. I love serving it alongside a crisp green salad and crusty bread to soak up all those flavorful juices. It’s a wonderful go-to when friends drop by unexpectedly because it’s quick, fresh, and makes everyone feel like you’ve got a gourmet touch in the kitchen.

Notes

Leftovers keep well in the fridge for up to 2 days—just add a splash of water or olive oil when reheating to regain that silky texture.
Fresh mozzarella can be substituted with bocconcini or small mozzarella balls if that’s what you have on hand.

Closing: This Caprese Pasta never fails to impress with its simple, fresh ingredients coming together in perfect harmony—a true crowd-pleaser any night of the week.