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.
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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.
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.
Ingredient Notes
- Pasta: 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. All will work!
- Tomatoes: Use fresh, ripe tomatoes. 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.
- 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!
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.
- Serve it right away – This dish is best served immediately after preparing it.
Storage Instructions
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 Variations
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 Pasta Caprese
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!
- Wines: Crisp whites and rosé wines are good choices.
- Appetizers: Roasted Tomato Crostini or Marinated Olives
- Side Salads: Italian Mixed Greens Salad with Prosciutto or Copycat Olive Garden Salad Recipe
- Dessert: Salted Caramel Budino
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.
Recommended Products
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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.
Caroline @ chocolate and carrots says
I’m following both you and American Express on twitter and I tweeted about the giveaway! http://twitter.com/#!/chocandcarrots/status/90430653157486593
Caroline @ chocolate and carrots says
I’m also a fan of American Express on facebook! 😉
Caroline @ chocolate and carrots says
I’m a fan of Good Life Eats on facebook. 🙂
Caroline @ chocolate and carrots says
Chicken & Spinach Wonton Ravioli Tortellini
http://chocolateandcarrots.com/2011/04/chicken-spinach-wonton-ravioli-tortellini
Ingredients
1 package frozen chopped spinach (thawed and drained)
1/2 pound organic chicken breast, boiled and shredded
15 ounces part-skim ricotta cheese
16 ounce package of square wonton wrappers
See detailed instructions on the link. Yum!
Caroline @ chocolate and carrots says
Spring Tuna Salad
http://chocolateandcarrots.com/2011/04/spring-tuna-salad
Ingredients
4 (5 ounce) cans of chunky light tuna, drained
2 tablespoons relish
3/4 cup non-fat plain Greek yogurt
1/2 tablespoon honey mustard
1/2 cup diced strawberries
2 stalks celery diced
How-To
1. Mix all of the ingredients together and enjoy on salad, sandwiches or crackers!
2. Store in the refrigerator for up to 5 days.
Emilee Cook says
I tweeted about the contest!
Emilee Cook says
I am a fan of Good Life Eats 🙂
Emilee Cook says
I am a fan of American Express 🙂
Emilee Cook says
Black Bean- Pasta Cancun
(recipe from eatbetteramerica.com)
2 cups uncooked radiatore pasta (4oz)
1 can fire roasted diced tomatoes w/green chiles
1 cup black beans
1/2 t. grated lime peel
1/4 t. ground cumin
1/2 bell pepper cut into bit size pieces
optional garnishes: lime wedges, sour cream, cilantro.
* cook & drain pasta as directed on pkg, omitting salt.
* meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Stir in pasta, beans, lime peel, cumin & bell pepper. Ruduce heat to low; cover & cook 2 to 3 mins, stirring occasionally, until hot. Garnish w/ sour cream, lime, or cilantrol if desired. Squeeze lime over pasta.
Emilee Cook says
Savory Chicken & Rice:
(recipe from eatbetteramerica.com)
1 lb. boneless/skinless ckn breasts
2 cups sliced fresh mushroons
2 cups baby carrots, cut into bit size pieces (or normal carrots)
1 1/3 cup water
1 pkg (4.3oz) long grain & wild rice mix with herbs
*Heat 10-inch nonstick skillet over medium heat. Cook ckn in ckillet about 5 minutes, stirring occasionally until no longer pink in center. Stir in remaining ingredients including seasoning from rice mix.
* Heat to boiling; reduce heat to low. Cover & simmer 15 mins, stirring occasionally. Uncover & simmer about 3 mins longer, stirring occasionally, until carrots are tender & liquid is absorbed.
Shawn Sawyer says
Luau Grilled Pork Tenderloin and Pineapple
PORK
Ingredients:
1 ½ -2 pounds boneless pork tenderloin, trimmed
2 cans unsweetened Coconut Milk (10-14 oz)- one for pork one for pineapple
2 Tbsp Cider Vinegar
1 Tbsp Olive Oil
2 tsp. salt
1 tsp. ground cumin
1 tsp. garlic powder
½ tsp black pepper
6 servings Jasmine Rice Prepared
PINEAPPLE:
Ingredients:
1 fresh pineapple – peeled, cored and cut into rings
1/2 cups granulated sugar
2 teaspoon ground cinnamon
1tsp. vanilla extract
For the Pork:
Shake the coconut milk well before opening. Mix together coconut milk, vinegar, olive oil and spices in a zip-top gallon sized bag, add the pork, place in a dish (to avoid spills or leaks) and refrigerate for 3-8 hours. Turn bag to coat once an hour.
Prepare outdoor grill, temperature should reach 400.
Remove pork from marinade, drain excess marinade from meat. Discard marinade.
Place the pork on the grill close the cover. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 160°F, about 20-25 minutes. Transfer to carving board and let stand 5 minutes. Cut on slight diagonal and serve over Jasmine Rice alongside grilled pineapple.
For the Pineapple:
Shake the coconut milk well before opening. Pour the milk into a shallow casserole dish or similar.
Add the sugar cinnamon and vanilla to the milk and whisk all ingredients together until combined.
Add the pineapple slices to the coconut milk mixture and refrigerate for 1-3 hours.
Prepare outdoor grill, temperature should reach 400.
Brush and oil the grill grate. Arrange the slices on the grill and cook until nicely browned on both sides, 4 to 6 minutes per side.
AmandaP says
Vanilla Squash Soup
http://www.dancingveggies.com/blog/2011/01/be-replaced.html
Ingredients: (serves 4-5)
– 3lb squash
– 2tsp pepper/salt
– 1/2 tbsp cinnamon
– 1 tbsp olive oil
– 3 cloves garlic
– 1/2 onion, diced
– 2 1/2 cups vegetable stock
– 1/2 cup half and half
– 2 tsp vanilla
– salt and pepper to taste
Directions:
1. Preheat oven to 425. Lightly grease a roasting pan or a large cookie sheet.
2. Cut the squash in half and remove seeds. Dab with butter and top with the salt, pepper, and cinnamon. Roast in oven for 45minutes. Allow squash to cool slightly, then peel and cube.
3. Once the squash has been removed from the oven begin to heat the olive oil in a dutch oven over medium heat. Add the squash once the butter has fully melted. Cook the squash for 5minutes, stirring to prevent sticking. Add the garlic and onion and cook an additional 5-7minutes, or until the onion has softened.
4. Turn heat down to medium high and add the vegetable stock. Slowly bring the mixture to a boil, then turn heat to low and allow to simmer for 10minutes stirring occasionally.
5. Meanwhile in a small bowl mix the half and half with the vanilla. Place in fridge and chill until ready to add to soup.
6. Once the soup has simmered for 10minutes, either use immersion blender to puree the soup or remove the soup in parts to a blender. After the soup has been pureed add the half&half vanilla mixture to the soup. Season the soup to taste and allow to simmer for an additional 10-15minutes. Serve!
marla says
Awesome seeing you this weekend! Love this challenge, i’ll be posting mine on Wednesday……6 ingredient desserts. This pasta is the perfect summer meal. xo
Tiffany says
Apricot Glazed Pork Chops
1/2 cup apricot preserves
1/4 cup red wine vinegar
1/8 tsp cinnamon
cayenne pepper to taste
Combine ingredients in a small sauce pan. Bring to a boil and cook until slightly thickened, 5-7 minutes.
4-8 pork chops
salt
pepper
Salt and pepper pork chops and place on hot grill. Cook several minutes on each side. When nearly cooked, baste both sides with glaze.
Tiffany says
Poppyseed Chicken
3 cups cooked diced chicken
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 cup sour cream
1 cellophane sleeve of Ritz crackers, crushed
4 Tbsp. melted butted
1 Tbsp. poppy seeds
1. In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken.
2. Spread creamy mixture into a 9 x 9 inch baking dish.
3. In a large bowl, crush crackers. Then add poppy seeds and butter to bowl. Toss to coat.
4. Sprinkle cracker mixture over chicken. Bake at 350˚ for 30 minutes. Serve over cooked rice. Makes 4-6 servings.
Alisa says
I shared the link for this giveaway on my Facebook wall.