This easy Caprese pasta is packed with juicy tomatoes, creamy mozzarella, and fresh basil. Ready in 15 minutes, it’s the perfect summer dish.
This recipe is proof that a handful of fresh, good-quality ingredients is all you need for an incredible meal.
With just ripe cherry tomatoes, basil, and mozzarella, this pasta is loaded with fresh, bold flavors without spending hours in a hot kitchen.
Quick, easy, and perfect for summer.
Caprese Pasta Ingredients
- Cherry or grape tomatoes. Look for tomatoes that are ripe, fragrant, and slightly firm. If they don’t smell like tomatoes, they probably won’t have much flavor.
- Fresh mozzarella. Fresh mozzarella pearls or ciliegine work best here since they’re already bite-sized. If you can’t find them, use an 8-ounce ball of fresh mozzarella and cut it into bite-sized pieces.
- Extra virgin olive oil. Since this recipe uses only a handful of ingredients, a good-quality extra virgin olive oil makes a noticeable difference.
- Fresh basil. Tear the leaves just before adding them to the pasta to preserve their fresh flavor and prevent bruising.
How to Make Caprese Pasta
1. Cook the pasta.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes. Reserve 1 cup of the pasta water, then drain.
2. Cook the tomatoes.
Heat olive oil in a large skillet over medium heat. Add the garlic, Italian seasoning, and red pepper flakes, if using, and cook for about 1 minute. Add the tomatoes and cook for 4 to 5 minutes, stirring occasionally, until they soften and release their juices.
3. Toss the pasta.
Add the drained pasta and ½ cup of the reserved pasta water to the skillet. Toss until the pasta is evenly coated, adding more pasta water as needed. Taste and season with salt and pepper.
4. Add the mozzarella and basil.
Remove the skillet from heat. Add the mozzarella and basil, then toss gently until combined. Serve and enjoy!
Tips for the Best Caprese Pasta
- Salt the pasta water well. It’s your first chance to season the pasta from the inside out.
- Reserve the pasta water. Since this recipe doesn’t have a traditional sauce, the pasta water helps emulsify the olive oil and tomato juice into a light sauce.
- Use fresh mozzarella. It softens just enough to become creamy without losing its shape.
- Add the basil and mozzarella off the heat. This keeps the basil fresh and prevents the mozzarella from getting rubbery.
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Easy Caprese Pasta (15-minute Recipe)
Ingredients
- 1 cup reserved pasta water as needed
- 24 ounces cherry or grape tomatoes halved
- 8 ounces fresh mozzarella drained and cut into bite-sized pieces
- 6 tablespoons extra virgin olive oil
- 6 garlic cloves thinly sliced or minced
- 2 teaspoons Italian seasoning
- 1 teaspoon crushed red pepper flakes optional
- salt and pepper
- ½ cup packed fresh basil leaves torn
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes. Reserve 1 cup of pasta water, then drain.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic, Italian seasoning, and red pepper flakes and cook for about 1 minute.
- Add the tomatoes and cook for 4 to 5 minutes, stirring occasionally, until softened and juicy.
- Add the drained pasta and ½ cup of the reserved pasta water to the skillet. Toss until the pasta is evenly coated, adding more pasta water as needed. Taste and season with salt and pepper.
- Remove skillet from heat. Toss in torn basil and mozzarella. Serve and enjoy!
