caprese pasta

Hot Caprese Pasta made with fresh tomatoes, basil and mozzarella, mixed together until creamy and delicious.  An Italian Pasta Recipe.

Hot Caprese Pasta

pasta ((250 grams))

olive oil

onion

garlic

14-16 cherry or grape tomatoes (halved)

salt

basil leaves

oregano

hot pepper flakes

mozzarella

In a large pot of boiling salted water cook pasta (short or long) until al dente.&nbsp;

In a large frying pan on medium heat, &nbsp;add oil, onion, garlic, spices and tomatoes, fry until soft and lightly browned. &nbsp;

Add cooked pasta, 1/2 ladle of pasta water and mozzarella, toss gently until completely combined on medium heat for 1-2 minutes until mozzarella starts to melt. &nbsp;Sprinkle with freshly grated Parmesan Cheese if desired. &nbsp;Serve immediately. &nbsp;Enjoy!&nbsp;

One-Pot Easy Caprese Pasta will have you making this again and again for a quick weeknight meal.

One-Pot Easy Caprese Pasta

penne pasta

• 200 gms. bocconcini cheese

roma tomatoes, chopped

• I small onion

Tbsp. garlic

basil, torn

and pepper

Parmesan cheese, freshly grated

In a large pot add the penne, tomatoes,...

In a large pot add the penne, tomatoes, bocconcini, onion, garlic, basil and salt and pepper. Pour in 3 cups of water. Bring to a boil, covered and then reduce heat to a simmer and uncover. Stir occasionally to keep the cheese from burning to the bottom. Cook for about 20 min. or until pasta is al dente. A small amount of water/sauce will remain.

Serve with more salt and pepper to taste...

Serve with more salt and pepper to taste and freshly grated Parmesan cheese.

Caprese pasta with cherry tomatoes, garlic, and olive oil tossed with al dente linguine and finished with fresh mozzarella, hand-torn basil leaves, and a healthy drizzle of extra virgin olive oil. 

Caprese Pasta

linguine

extra virgin olive oil (divided)

garlic (sliced)

hot red pepper flakes

tomatoes

salt (to taste)

pasta water

Bring a large pot of salted water to boil and cook pasta until 1 minute less than al dente.

Heat a large pan to medium-low and saute the garlic in a ¼ cup of extra virgin olive oil until golden (about 2 minutes).  Once golden add the hot red pepper flakes and cook for 20 seconds.

Add the tomatoes and cook for a few minutes while waiting for the pasta.

Add the pasta and 1 cup of pasta water.  Toss to emulsify.

Once the pasta is al dente remove the pan from the heat and add the mozzarella balls and toss once more.  The residual heat will slightly melt the cheese.

Season with salt to taste and add the basil leaves by hand tearing them into pieces.  Drizzle with the remaining extra virgin olive oil.  If the pasta is at all dry just add a bit more of the reserved pasta water to loosen it up.  Enjoy!

I’ve been making this dish with raw tomatoes and garlic for years. Sautéing them first really amped up the flavor. My only alteration was offering fresh grated parm at the table. It was a big hit!

Delicious!  I added white wine before adding the pasta.  To finish the dish, I drizzled balsamic vinegar.

I absolutely love this recipe. I packed it for a picnic and it was a real hit. I used a normal block of pollyo instead of fresh mozzarella and I flavored the pasta with a little help from pecorino romano. I was wondering if it's a bad idea to pack this for a picnic because of the mozzarella and/or pecorino? It tasted very fresh and amazing but I wonder what your experience is with this kind of stuff? How well does mozzarella and pecorino  hold at room temp when part of a recipe like this? Or as part of one of your pasta salads? Any tips on this would be greatly appreciated thanks and keep up the amazing work!

https://www.youtube.com/watch?v=hhGagH0OGic

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Today we're making a hot Caprese pasta.  Cherry tomatoes, extra virgin olive oil, garlic, and basil are tossed with fresh mozzarella and thin linguine.  This is a great summer pasta and it's so easy.  I hope you enjoy it!

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Caprese Pasta - My New Favorite Pasta To Make For Lazy Summer Nights

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