Ingredients
Scale
Here’s what you’ll need to make this delicious Caprese Penne Pasta:
- 1 pound (16 oz) penne pasta (or any pasta shape of your choice)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3–4 large ripe tomatoes, diced (or 1 pint cherry tomatoes, halved)
- 8 ounces fresh mozzarella cheese, cut into cubes or mini mozzarella balls (bocconcini)
- ½ cup fresh basil leaves, chopped (or whole leaves for garnish)
- 2 tablespoons balsamic vinegar (or balsamic glaze for extra sweetness)
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for heat)
Ingredient Highlights for Caprese Penne Pasta
- Penne Pasta: Penne is a great pasta shape for this dish, as its tube-like structure holds the sauce well, ensuring each bite is full of flavor. However, you can swap it out for any pasta you prefer—fusilli, spaghetti, or rigatoni would all work perfectly.
- Fresh Mozzarella: The creamy, milky texture of fresh mozzarella adds richness to the dish. Its mild flavor perfectly balances the acidity of the tomatoes and the herbaceous basil.
- Balsamic Vinegar: Balsamic vinegar adds a touch of sweetness and acidity that ties the entire dish together. For extra flavor, consider using a balsamic glaze, which is thicker and more concentrated.
- Fresh Tomatoes and Basil: These ingredients are the stars of the dish, offering vibrant colors, fresh flavors, and a touch of sweetness that elevates the pasta.
Instructions
First Step: Cook the Pasta
- Bring a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions (typically 10-12 minutes) until al dente.
- Once the pasta is cooked, drain it and set aside, reserving about 1 cup of the pasta water for later use. This starchy water can help bring everything together in the sauce.
Second Step: Prepare the Tomato and Garlic Mixture
- While the pasta is cooking, heat the olive oil over medium heat in a large skillet or pan.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Add the diced tomatoes to the pan. Season with salt and freshly ground black pepper to taste. Let the tomatoes cook for about 5-7 minutes, until they soften and release their juices, creating a light sauce.
- If you’re using cherry tomatoes, you can add them whole or halved and cook them until they soften and burst, adding more texture and sweetness to the dish.
Third Step: Combine the Pasta and Tomato Mixture
- Once the tomatoes have cooked down, add the cooked penne pasta to the pan, tossing it gently to coat with the tomato and garlic mixture. If the sauce is too thick, add a splash of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
- Stir in the fresh mozzarella cubes or mini mozzarella balls, allowing them to melt slightly and mix with the pasta.
Fourth Step: Finish the Dish
- Remove the pan from the heat and stir in the fresh basil, ensuring the herbs are evenly distributed throughout the pasta.
- Drizzle the balsamic vinegar (or balsamic glaze) over the pasta, giving it a lovely balance of sweetness and acidity. Toss everything together to combine.
- Taste and adjust the seasoning with more salt, pepper, or red pepper flakes for a little heat if desired.
Fifth Step: Serve and Garnish
- Serve the Caprese Penne Pasta in bowls, garnished with extra fresh basil leaves for a pop of color and added freshness.
- Optionally, top with more balsamic glaze for a beautiful finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4-6
- Calories: 350-400
- Fat: 15g
- Carbohydrates: 45g
- Protein: 12g