Easy Pasta Caprese Recipe (Summertime Favorite!)
This recipe for Pasta Caprese is like the classic caprese salad but in pasta dish form. You’ll love it on a hot summer day when garden tomatoes and fresh summer basil are abundant. Learn how easy it is to prepare this pasta with tomatoes and mozzarella, tips for preparing this recipe, and what to serve with this caprese pasta for a fun, summer dinner party.
Making this Easy Pasta Caprese Recipe
Can you guess what I love best about summer? I’ll give you a hint. It’s NOT the heat.
I love all the fresh, delicious produce that is available and how easy it is to showcase those flavors. You don’t need a complicated recipe to show off ripe, red tomatoes and sweet garden basil.
My summer recipes tend to be simple without many complicated steps or ingredients. Summer is a busy time for our family and with two little busybodies at home cooking dinner isn’t something I want to spend a lot of time on.
I make this Caprese Pasta – Pasta with Tomatoes, Basil, and Mozzarella repeatedly during peak tomato and basil season. My husband and I find Caprese Pasta to be a sort of Summer comfort food for us.
Plus, it is a delicious dinner I don’t have to think hard about. And so year after year this Easy Caprese Pasta Dinner finds itself on the summertime menu at least a couple times a month.
What could be simpler than Caprese Pasta with just six ingredients? Six ingredients most any home cook will have on hand at any time during the summer months.
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Ingredients in Pasta Caprese
This pasta with tomatoes and mozzarella is full of fresh ingredients and summer flavors. You’ll need just a handful of ingredients to prepare it:
- Pasta
- Extra Virgin Olive Oil
- Yellow Onion
- Fresh Garlic
- Fresh Tomatoes
- Sea Salt
- Black Pepper
- Balsamic Vinegar
- Fresh Basil Leaves
- Fresh Mozzarella Cheese
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
What is the Best Pasta to Use?
Because this recipe relies on so few ingredients, using good quality pasta is what’s most important.
We’ve used a variety of short pasta shapes, like cavatappi (pictured here), farfalle, penne, or cellantani. But we’ve also used linguine and angel hair.
On a gluten-free diet? Make this dish gluten-free by substituting your favorite gluten free pasta.
What are the Best Tomatoes to Use?
What’s most important when making this pasta caprese is that you use fresh, ripe tomatoes.
The best time of year to prepare this dish is during the summer when you have access to fresh garden tomatoes or farmer’s market tomatoes. Summer’s tomatoes really are the tastiest!
Other than that, I say use what you like! We’ve made this with a variety of different tomatoes: grape tomatoes, sweet cherry tomatoes, heirloom tomatoes, or Roma tomatoes. A mix of different colors and varieties makes a very pretty presentation.
How to Make Pasta Caprese
Here’s a quick overview of the steps to make this tomato mozzarella pasta recipe. It couldn’t be easier, which makes it perfect for weeknight meals!
- First, bring a large pot of salted water to boil. Then, cook the pasta according to package directions. When finished, drain and set the cooked pasta aside.
- While the pasta cooks, sauté onion in a large skillet over medium heat. Then, add the garlic and sauté a few more minutes.
- After that, stir the tomatoes in and cook until they start to pop (if using cherry or grape tomatoes) or when they are juicy and tender.
- Next, stir in the balsamic vinegar and the cooked pasta. Season to taste with salt and pepper.
- Remove from eat and stir in the cheese and basil. Let the cheese heat through and melt just a tad. Serve with an extra drizzle of balsamic vinegar if desired.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making the Best Pasta Caprese
Cook the pasta al dente – You’ll be adding the pasta to the pan with the tomatoes and basil, so you want to make sure you don’t end up with overcooked pasta.
Chiffonade that basil – This recipe uses a lot of fresh basil, so check out this kitchen tip for How to Quickly Chiffonade Fresh Herbs.
For the mozzarella – We’ve used mozzarella pearls, larger mozzarella balls, and even just cubed up a larger ball of fresh mozzarella cheese. Use what works for you!
Serve it right away – This dish is best served immediately after preparing it.
How to Store Leftover Pasta Caprese
Leftovers should be stored in an airtight container in the refrigerator and used within 5 days of the date you prepared it. You can reheat the leftovers in the microwave or in a skillet over medium-low heat on the stove. Add a splash of olive oil and water if you need to loosen up the sauce.
Recipe Adaptations
I think this easy caprese pasta recipe is pretty perfect as it is, so I don’t have a lot of recipe adaptations to share. I think its beauty is in the minimal ingredients that provide a ton of flavor. But, here are a few ideas:
- Like meat? Add some balsamic marinated grilled chicken strips or some sliced, cooked Italian sausage.
- Want it more saucy? Stir in some basil pesto with a little leftover pasta water if you prefer more of a sauce.
What to Serve with this Pasta Caprese Recipe
This pasta caprese is perfect for a simple summer dinner party. Want to build a full dinner menu around this recipe? Here are my recommendations for wine, appetizers, salads, and even a tasty Italian dessert!
Wine Suggestions for this Caprese Pasta Recipe
Normally you might think to pair a red with this recipe, but for this light pasta recipe a red wine would overwhelm the fresh flavor of summer tomatoes and basil.
So, I would definitely recommend avoiding full-bodied or tannic wines and instead opt for something that’s acidic, light, and crisp. Though, I’m no sommelier. Crisp whites and rosé wines are good choices.
Appetizers to Serve with this Recipe for Pasta Caprese
Roasted Tomato Crostini with Walnut Almond Pesto and Goat Cheese is a great summer appetizer to serve with a glass of wine before dinner – perfect for a simple summer dinner party.
This easy recipe for Garlic, Thyme, and Rosemary Marinated Olives is another appetizer that is perfect for simple entertaining! It would also pair really well with this pasta caprese recipe.
Salads to Serve with this Tomato Mozzarella Pasta Dish
This recipe for Italian Mixed Greens Salad with Prosciutto features a mix of arugula, radicchio and baby kale is tossed with lemon Dijon vinaigrette and topped with crispy prosciutto and fresh shaved parmesan. Classic Italian flavors that pair wonderfully with this easy caprese pasta dinner!
Do you love Olive Garden’s famous house salad? Learn how simple this Copycat Olive Garden Salad Recipe is to make at home so you can enjoy your favorite flavors with this tomato mozzarella pasta.
Dessert to Go with Pasta Caprese
Round out your meal with this Italian Budino for dessert! Salted Caramel Budino is an easy Italian dessert. This recipe features a cookie crust that’s topped with vanilla pudding and then a layer of homemade caramel sauce.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Try this Pasta Caprese at Home!
Next time you’re looking for a way to use up summer’s fresh tomatoes and basil, give this recipe for pasta caprese a try! Did the whole family love it? Leave a comment below and give it a review for others to see what you thought of this quick dinner recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this delicious caprese pasta!
More Italian Recipes to Try
Looking for more easy pasta dishes? Here are a few that are popular with our whole family:
Arrabbiata Sauce is a simple, just-spicy-enough sauce you can make from pantry ingredients and serve with pasta – a great easy recipe when you need to get food on the dinner table fast.
One Skillet Baked Ziti with Meat Sauce is the perfect, easy comforting pasta dish. Baking it in a single skillet makes for quick preparation and very minimal clean up. Perfect for a busy weeknight dinner!
Italian Chicken, Mushroom, and Zucchini Skillet is a super easy dinner recipe for busy school nights. It features pan seared chicken tenderloins, zucchini and sliced mushrooms in garlicky herbed tomato sauce.
Spinach Mushroom Lasagna is an easy but impressive vegetarian dinner recipe that’s perfect for both holiday entertaining and weeknight dinners.
You can’t go wrong with spaghetti and marinara sauce! This is the Best Marinara Sauce! Crushed tomatoes simmer all day with extra-virgin olive oil, oregano, crushed red pepper, plenty of garlic, and a generous helping of Italian red wine.
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Pasta Caprese
This recipe for Pasta Caprese is like the classic caprese salad but in pasta dish form. You'll love it on a hot summer day when garden tomatoes and fresh summer basil are abundant.
Ingredients
- 16 ounces pasta, cooked al dente
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 6 cloves fresh garlic, minced
- 20 ounces cherry or grape tomatoes,
- 1/2 - 1 teaspoon salt, to taste
- 1/4 - 1/2 teaspoon pepper, to taste
- 1 1/2 tablespoon balsamic vinegar, or to taste
- 1/2 cup thinly sliced fresh basil
- 1 c fresh mozzarella, diced (or here I used little balls of mozzarella)
Instructions
- Cook pasta according to package instructions. Drain after cooked and set aside.
- Meanwhile, saute onions in olive oil until golden and tender, 5-7 minutes, over medium heat. Add garlic and saute for 2 more minutes.
- Stir in the tomatoes and saute until the tomatoes start to pop. Stir in the balsamic vinegar and pasta. Salt and pepper to taste.
- Turn heat to low. Add the basil. Cook for 1-2 minutes so the juices can coat the pasta.
- Remove the pan from the heat off and stir in the mozzarella and basil. You want to warm the mozzarella, but do not melt it. Serve immediately.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 309Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 553mgCarbohydrates: 43gFiber: 4gSugar: 14gProtein: 13g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
This post was originally sponsored by American Express. To celebrate the launch of the new American Express Blue Cash® Preferred and Everyday cards I partnered with American Express to help consumers realize the potential of meals that can be made with 6 ingredients or less. The recipe contest and associated giveaway are now closed.
meredith c says
My fav receipe is a Burrito Bake!
1 lb lean ground beef
1 pkg taco seasoning mix
3/4 cup of water
12 flour tortillas
1 can of refried beans
2 cups of cheese (or more!!)
1. Preheat oven to 350 degrees. Brown meat in nonstick skillet on medium heat, drain. Add seasoning mix and water, bring to a boil. Reduce heat to low and let simmer 10mins (stirring occasionally)
2. Place 4 of the tortillas on bottom of greased pie plate stacked atop of each other. Cover with half refried beans, half meat mixture and cover 1/3 of the cheese. Place 4more tortillas on top of this and repeat bean/meat/cheese layering! Then top with 2tortillas, remainging cheese, then last 2 tortillas!
3. Bake 30mins! cut into wedges and serve!! You can top with sour cream if desired!
wuera_mermaid22 at hotmail.com
SuzyQ says
Basil Shrimp
Ingredients
* 2 1/2 tablespoons olive oil
* 1/4 cup butter, melted
* 1 1/2 lemons, juiced
* 3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
* 1/2 cup minced fresh basil leaves
* 3 cloves garlic, minced
* salt to taste
* white pepper
* 3 pounds fresh shrimp, peeled and deveined
* skewers
Directions
1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
heidi werber says
Eggplant Portobello Burgers
1. one eggplant diced
2. olive oil 1 tbsp
3. italian seasoned breadcrumbs 1/2 cup
4. 1 egg
5.1/2 cup diced yellow onion
6. portobello mushroom2 cups chopped finely
heat 1 tbsp olive oil in pan, add onion. sautee for 2 minutes, add onion sautee for 2 mins, add eggplant and mushrooms, sautee for 10 mins. Let cool in mixing bowl, add breadcrumbs and egg, mix well, refrigerate for 1 hour. Scoop out 1 ball of mixture flatten onto pan and cook for 4 mins each side. Slip onto a wheat bun, add your favorite condiments and enjoy!
Carmen says
http://twitter.com/#!/cmouse01/status/90870779947909121
Carmen says
BEEF STROGANOFF
1 pound stew meat
1 medium onion, sliced
1 small can mushrooms or 4 oz sliced fresh mushrooms
1 tablespoon vegetable oil
1 1/2 cup water, divided
(you can use beef broth or water/sherry mixture for second liquid addition)
3 Tbsp flour
1/4 cup sour cream
hot cooked noodles
minced fresh parsley — optional
Directions:
In a large skillet, stir-fry beef, sliced onions and mushrooms in oil until no longer pink and onions are soft and slightly browned.
Remove stir-fried meat from pan. Mix flour and 1 cup water together thoroughly. Add flour mixture to pan and stir until thickened and stir-fried bits are loosened from pan. Add additional 1/2 cup of liquid. Add meat back into pan and stir to reheat. Just before serving, turn off heat and add sour cream. Stir to blend and to heat sour cream (do not boil!).
Serve over noodles; garnish with parsley if desired.
Carmen says
ITALIAN WEDDING SOUP
1 pound ground pork
1/4 cup bread crumbs
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon basil
1 tablespoon parsley
1 egg
8 cups chicken stock
2 cups fresh spinach — rinsed well, stems removed, and cut into strips; or use 1/4 package frozen spinach
1/2 teaspoon minced garlic
1 teaspoon Italian seasoning
4 ounces orzo — or any small pasta
Combine meats, bread crumbs, pepper, salt, basil, parsley, and egg in a bowl and mix until well blended. Form into tiny meatballs, about 1 to 1 1/2 tsp. of meat. Bake on a cookie sheet for 30 minutes at 350°F. Meanwhile, bring the broth to a low boil and add the spinach. Cover and cook for 5 minutes. Add the meatballs to the hot broth along with the garlic and Italian seasoning. Add the pasta and continue to boil until pasta is tender, about 10 minutes. (Optional: sprinkle grated Parmesan or Romano cheese on each bowl).
Debbie says
Sausage and pepper pasta
1 pound pasta
4 sweet/spicy sausages, like the Applegate Farms chicken & apple sausage), cut into small pieces
3 sweet red peppers, cut into slivers
3-4 T red wine vinegar
2 T tomato paste
2 T butter
Saute the sausage pieces in oil until they are starting to brown.
Add the peppers, keep cooking until both are starting to blacken a little.
Empty the pan into a serving bowl
Cook the pasta.
While the pasta is cooking, deglaze the pan with the vinegar.
When all the sausage-and-pepper bits are in the sauce, add the paste and butter.
Toss the pasta and sauce in with the sausage/peppers. If it’s a little dry, add a scoop of pasta water.
Season to taste with pepper, salt, oregano, a smoky paprika–your choice.
Debbie says
Fish tacos
1.5 pounds fish (cod or haddock is good)
1 can beer
1 cup flour
small corn or flour tortillas
2 tomatoes, dices small
1 cup shredded cabbage
Mix the beer and flour together with a little salt. Cut the fish into 2-3 inch pieces.
Heat a think coating of oil in a heavy pan until very hot.
Dip fish in batter, fry on both sides until golden.
Keep warm in a low oven.
Fill tortillas with fish, tomatoes, cabbage, and the sauce/seasoning of your choice (salsa, hot sauce, sour cream, tarter sauce, chopped cilantro…)
Alicia says
Tuna Melt
1 English muffin
1 can tuna
1/2 mayonnaise
1/4 cup onion, chopped
1 slice cheese
Mix tuna, mayo and onion in small bowl. Spread equally on both slices of muffin. Cut cheese slice in half and place each half on tuna. Place on toaster oven until cheese melts
Alicia says
Mozzarella Chicken
4 boneless skinless chicken breasts
1/2 cup shredded mozzarella
1 cup pizza sauce
Preheat oven to 450F. Spread sauce over breasts and top with cheese. Place on baking sheet and bake for 30-35 minutes until cheese is melted and chickne is cooked through
Ginny says
I posted about the giveaway on my facebook page.
Ginny says
I like GoodLife Eats on Facebook.
Ginny says
I like American Express on facebook.
Ginny says
This is a favorite from Southern Living – Easy Skillet Chicken Cordon Bleu
• 1/2 cup Italian-seasoned breadcrumbs
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 8 chicken tenders (about 1 lb.)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 8 Canadian bacon slices, cut into thin strips
• 4 Swiss cheese slices, halved
Preparation
1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat.
2. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.
Ginny says
Greek Pizza
One 12 inch thin pizza crust
2 to 3 garlic cloves, minced
2 T olive oil
2 cups 2% cottage cheese
1/2 cup sliced black olives, chopped
1/2 cup artichoke hearts, chopped
1/4 cup thinly sliced red onion
1/2 cup feta cheese, crumbled
If you have a pizza stone, put it in the oven. Preheat oven to 450. Heat olive oil over medium heat; saute garlic 1 minute or until fragrant. Remove from heat: brush crust with oil and sauteed garlic. Place crust in the oven for five minutes. Meanwhile, process cottage cheese in a food processor until smooth, light and fluffy. Remove crust from oven, spread cottage cheese over crust. Top with olives, onion, artichokes and feta. Return to the oven and bake for an additional 5 to 10 minutes or until desired degree of doneness.
BarefeetInTheKitchen says
3 pints grape, sunburst and/or cherry tomatoes, each cut in half
1/2 cup (loosely packed) fresh italian parsley leaves, chopped
1/2 cup (loosely packed) fresh basil leaves, thinly sliced
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 cloves garlic, minced
16 ounce cavatappi pasta (or your favorite pasta)
Optional: 6 ounces mozarella cheese, diced into small cubes
In a large serving bowl, stir tomatoes, garlic, parsley, basil, salt, pepper and oil. Let that rest at room temperature for at least 2 hours or up to 4 hours.
Cook your pasta and then drain well. Add the pasta to the tomato mixture and toss well. This can be eaten immediately, or if you can resist, let it rest in the refrigerator for a few hours before eating.
This is also great with diced mozzarella cheese mixed in as a final step.