This pasta couldn’t be simpler – it takes only 20 minutes tops! – and it’s just right for spring and summer.
Pick your favorite pasta (Eliche Grande is pictured!) and toss it with sauteed tomatoes and garlic, basil, and fresh mozzarella. Drizzle a bit of your favorite olive oil at the end – and even some balsamic, if you like – and you’ve got all the flavors of a Caprese salad in a delicious pasta recipe.
Pasta Alla Caprese
- 1 pound short pasta, such as Eliche Grandi or Fusilli
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 3 cups cherry tomatoes, halved
- 1 teaspoon Salt and freshly ground black pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup packed fresh basil leaves, torn
- 8 ounces fresh mozzarella, diced (about 1 1/4 cups)
- Extra Virgin Olive Oil, for finishing, such as Bono
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Drizzle with extra virgin olive oil. Serve.