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.
Ally E. says
Zucchini, and Tomato Pasta (recipe serves 2 people)
Cook your favorite pasta, I prefer thin spagetti for this recipe.
In a skillet saute garlic in EVOO
Add half of a Spanish onion and one Zucchini, I sprinkle Italian seasoning over the top (We get it at Costco), you could do whatever you have on hand.
Once tender but still crisp add in diced tomatoes or cherry/grape tomatos cut in half. Saute for just a minute or two until the tomatoes get warm.
Grate Parmesan cheese over the top, toss the pasta in and serve.
My mom started serving this to us kids when we were younger, it was the only way we’d eat any type of squash. It takes maybe 20 minutes and that’s if you’re distracted. If you are trying to not heat up your kitchen you could grill the Zucchini, onion and tomato bushed in EVOO and seasoning and cook the pasta on the side burner of your grill or if you have a pot you don’t care about put it directly on the grill. It will take longer but works!
Ally E. says
Forgot to say dice the onion and slice the Zucchini into desired thickness.
Holly B says
Cheese and Bean Quesadillas
2 tortillas
salsa
black beans, drained and mashed
cilantro
shredded cheese
Place all ingredients between the 2 tortillas, you can either bake them, broil them or cook on stove top until tortillas start to crisp and cheese begins to melt.
Kerstin says
And of course, my second one has to have some carbs!
Gnocchi with Pancetta, Mushrooms, and Gruyere
Printable Recipe
Ingredients:
1 17.6-ounce package whole wheat potato gnocchi from Trader Joe’s
1 4-ounce package pancetta
16 ounces fresh mushrooms, sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
1 cup freshly grated gruyere cheese
1 cup toasted chopped walnuts
3/4 teaspoon salt
Directions:
Prepare gnocchi according to package directions and drain.
Place pancetta in a large nonstick skillet and sauté for 4 to 5 minutes or until browned. Place pancetta in a small bowl and add mushrooms to the pan; sauté 5 to 7 minutes or until tender. Add garlic and sauté 1 additional minute. Add mushrooms to the bowl with the pancetta. Place olive oil and butter in the skillet and sauté gnocchi for 3 minutes. Mix in pancetta and mushrooms, gruyere cheese, walnuts, and salt and stir until cheese is melted. Makes 4 servings.
Kerstin says
Fun giveaway! Here’s one I recently made and really enjoyed:
Flank Steak with Red Wine and Tamarind Sauce
Ingredients:
Marinade:
1 cup red wine (I used Cabernet Sauvignon)
1/3 cup olive oil
1/3 tablespoons tamarind sauce
1 teaspoon salt
1 1/2 pounds beef flank steak
Sauce:
1/2 cup red wine
1/4 cup tamarind sauce
1 tablespoon packed brown sugar
Directions:
To make the marinade, place red wine, olive oil, tamarind sauce, and salt in a small bowl and whisk until well combined. Place steak and marinade in large food-safe plastic bag and make sure marinade evenly coats steak. Close bag, removing as much air as possible, and marinate in refrigerator 6 hours or as long as overnight, turning once.
Heat oven broiler. Remove steak from marinade and place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove; let stand 5 minutes to rest. Carve steak across the grain into long strips.
Meanwhile, make the sauce by placing red wine, tamarind sauce, and brown sugar in a small pot over medium heat. Simmer, stirring occasionally for 7 minutes or until thickened and reduced. Spoon sauce over cut steak. Makes 4 servings.
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Erin says
Chicken Pasta Prima Vera (6 ingredients if parm cheese doesnt count :p )
Egg noodles
2 boneless skinless chicken breast cut into bite sized pieces
1/2 c chopped onion
2 carrots peeled into ribbons
2 cups chopped broccoli (fresh or frozen)
1 cup chicken broth or 1/2 cube chicken bouillon
Parmesan cheese
Salt and pepper.
Cook noodles according to directions, drain and set aside
in a large skillet saute onions until soft, add chicken, season with salt and peper and cook until no longer pink.
Add carrots, broccoli and chicken broth, cook until veggies are done about 5 – 10 min depending on how crunchy you like them.
Poor chicken veggies and and broth over noodles.
Top with a sprinkle of parmesan cheese. Great for summer or winter!
Amie says
Quick and easy Alfredo Sauce
Ingredients:
1/2 cup butter
1(8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
3 tbsp. dry parsley or 1/2 cup fresh
Pepper to taste
Directions:
Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic powder, stirring it with a wire whisk until its smooth. Slowly add the milk while whisking to take out the lumps. Stir in the Parmesan cheese, pepper and parsley. When the sauce reaches the right consistency, remove from heat. If its too thick, thin it out with milk. Toss with cooked pasta.
Cassie says
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Cassie says
Here is a simple recipe for everyday cooking: http://www.bakeyourday.net/2011/04/slow-cooker-pulled-chicken-gates-style.html
MichelleH says
Crockpot Chicken and Beans
3 lbs boneless, skinless chicken breasts
1 bottle Sweet Baby Ray’s Sweet and Spicy BBQ sauce
1 can stewed tomatoes
1 can Rotel tomatoes
4 cups cooked beans (black, pinto, and/or kidney)
Adobo
Toss chicken into crockpot (frozen is fine). Sprinkle with Adobo to taste. Add BBQ sauce and tomatoes. Cook on high for 4 hours. Add beans. Turn crock to low and cook for another hour.
Simple, easy, delicious and you can keep everything on hand. I just use the chicken frozen, which cuts the prep time to just a few minutes. I serve with brown rice under the soupy bean mixture.
Melissa says
Meatloaf:
1 sleeve of crackers
1 onion
1 pkg of lipton onion soup mix
2 eggs
1 (4oz) can of tomato sauce
2 lb ground beef
Combine all ingredients, put in a 13×9 pan and bake at 350 for 45-60 min.
Lindsey@Kindred Spirit Mommy says
Ham, Spinach, and Cheese Pasta
1 cup Chopped Cooked Smoked Ham
8 oz Velveeta Cheese
2/3 cup Cheddar Cheese
1/2 cup Chopped Frozen Spinach
2 1/2 cups Pasta (elbow noodles, pasta swirls, etc)
3 tablespoons Fresh Salsa
Salt & Pepper to taste
1. Cook pasta according to instructions. Add the frozen chopped spinach to the water so it warms up while the pasta is cooking. Drain and return cooked pasta and spinach to saucepan.
2. Turn heat to low and add the Velveeta cheese, cheddar cheese, chopped ham, salt, pepper, and fresh salsa. Stir until the cheeses are melted.
Lindsey@Kindred Spirit Mommy says
Editing this to add a correction:
Ham, Spinach, and Cheese Pasta
1 cup Chopped Cooked Smoked Ham
8 oz Velveeta Cheese
Milk (up to 3/4 cup)
1/2 cup Chopped Frozen Spinach
2 1/2 cups Pasta (elbow noodles, pasta swirls, etc)
3 tablespoons Fresh Salsa
Salt & Pepper to taste
1. Cook pasta according to instructions. Add the frozen chopped spinach to the water so it warms up while the pasta is cooking. Drain and return cooked pasta and spinach to saucepan.
2. Turn heat to low and add the Velveeta cheese, chopped ham, salt, pepper, milk, and fresh salsa. Stir until the cheeses are melted.
Nibal says
Mujadara – Middle Eastern Lentils & Rice
FOR THE MUJADARA:
1 whole Medium Onion
1 cup Lentils
1 teaspoon Cumin
4 cups Water, Divided Use
1-½ cup Rice
_____
FOR THE TOMATO SALAD:
4 whole Tomatoes
3 Tablespoons Olive Oil
Salt and Pepper, to taste
Dice onion and place in a pot (make sure it’s a pot that has a cover) with the lentils, cumin and 2 cups water. Place over medium high heat and bring to a boil, then lower heat and simmer for 15-20 minutes until lentils are soft.
Once lentils are soft, add the rice to the pot. Add enough water to just cover rice and lentils and about 1/4″ more. Stir once and then don’t stir again. Bring back to boil, then reduce heat, cover pot and simmer on low until all water has evaporated. This takes about 10-15 minutes just depending on your heat source and pot. I usually check by using a fork to part the rice a little and look into the bottom of the pot to see if there’s any water left.
Once water has evaporated, turn off heat and leave the cover on – let it sit for 15 minutes (the longer the better) or until ready to serve.
Fluff with a fork before serving. Mujadara is traditionally served with Tomato Salad and Plain Yogurt.
Tomato Salad
3 medium tomatoes
3 tablespoons olive oil
salt and pepper
Dice tomatoes and toss in a bowl with olive oil and salt and pepper to taste.
Bon Appetit!