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The genius behind the fresh flavor of Caprese pasta is its simplicity. We toss our chopped tomatoes with olive oil, seasonings, and a splash of balsamic vinegar, then let them macerate for a few minutes before combining them with the freshly cooked pasta. The residual heat softens them just enough to make a light, fresh tomato sauce to coat the pasta and lend flavor to every bite.
Quick pasta dishes are a go-to in our house for nights when we don’t feel like cooking. We used to make this dish only in summer when garden tomatoes were in season, but now we make it year-round using Campari (aka cocktail) tomatoes. Another of our weeknight favorites combines cheese tortellini with fresh tomatoes, basil, and sautéed zucchini to make a 30-minute, one-dish dinner.
Key Ingredients & Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PASTA: We usually use linguine or spaghetti because the light sauce coats the long strands so nicely, but you can choose one of the more delicate cuts of macaroni that hold the sauce. Rotini and fusilli are both good options.
TOMATOES: Nearly any type of fresh, ripe tomato will work in this recipe, although we do advise against plum tomatoes as they are a little drier and less flavorful when served raw. If you’d like to make this dish outside of tomato season, Campari tomatoes (sometimes referred to as cocktail tomatoes) are a great choice and pack a lot of flavor.
MOZZARELLA: If your local supermarket carries them, mozzarella “pearls” are the most convenient choice for this dish because you can just drain them and toss them with the pasta. If you buy a block or the larger, cherry-sized balls (ciliegine), just cut them into 1/2-inch pieces. Keep fresh mozzarella in the refrigerator in a tightly sealed container for up to 5 days. If the liquid level is low, add enough water to cover the cheese.
BASIL AND PARSLEY: Because the sauce for this pasta is uncooked, fresh herbs are essential for both flavor and texture. To prepare the basil, remove the leaves from the stems, stack them, then roll them into a cylinder and slice to make thin strips (chiffonade). For the parsley, just remove the thick parts of the stems and chop using a rocking motion with your knife.
BALSAMIC VINEGAR (Optional): We like to use a little bit of balsamic vinegar for extra flavor, but it’s not essential. If you opt to use it too, keep in mind that it can discolor the fresh mozzarella cheese, which is why we recommend using white balsamic if possible.
Overview
How to Make Caprese Pasta
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
BEFORE YOU BEGIN: Put some salted water on to boil for the pasta. Chop your herbs, mince the garlic, and have your mozzarella handy.
MARINATE THE TOMATOES: Seed and chop the tomatoes, season them, then combine with extra-virgin olive oil, a splash of balsamic vinegar, and a bit of minced garlic. Set aside for a few minutes for the flavors to blend.
COOK THE PASTA: Cook and drain the pasta, reserving a little of the cooking water. Return it to the pan, drizzle with olive oil and a tablespoon or two of the cooking water and toss to coat.
FINISH THE DISH: Add the tomatoes, basil, parsley, and mozzarella and combine. Taste for seasoning and serve, garnishing with additional herbs if desired.
Serving Suggestions
While caprese pasta is essentially a one-dish dinner, we generally like to add a salad or green veggie to the mix. Zucchini, simply seasoned, drizzled with olive oil, and oven-roasted until lightly caramelized is a top choice.
Caprese Pasta
Ingredients
- 8 ounces linguine or spaghetti
- 2 lbs ripe tomatoes, (see notes for recommendations)
- Salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, finely minced
- 1 tablespoon balsamic vinegar, (optional – see notes)
- 1/4 cup chiffonade of fresh basil
- 1/4 cup chopped fresh parsley
- 6 ounces fresh mozzarella pearls, (see notes for substitutions)
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Seed and chop the tomatoes into 1/2-inch pieces (no need to peel), then add them to a large bowl and season to taste with salt and pepper.
- Drizzle the tomatoes with 2 tablespoons of olive oil. Add the garlic and balsamic vinegar and combine. Set aside for 10 minutes for the flavors to blend, then add the basil and parsley.
- Cook and drain the pasta according to package directions, reserving 1/4 cup of the cooking water.
- Return the pasta to the pot, drizzle with the remaining 2 tablespoons of olive oil and about half of the reserved cooking water. Toss to coat.
- Add the tomatoes, basil, parsley, and fresh mozzarella and combine. Taste and adjust the seasoning as needed.
- Transfer to a serving platter or plate individual portions and garnish with additional parsley and basil if desired. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this pasta recipe. I used tomatoes from my garden and it was so light and tasty. The fresh basil flavor really shines through. Thanks.
This is such a wonderful, light alternative to marinara. The freshness of the herbs and tomatoes is delicious! I might add whole cloves of roasted garlic next time.