Saturday, May 19, 2012

Caprese Pasta

This is one of the easiest and fastest recipes ever!  The thing that takes the longest is cooking the pasta - seriously!  It's a great summer dish - it's satisfying, but not too heavy.

Caprese Pasta
Serves 4

8 oz whole grain Rotini
1/4 cup evoo
4-5 garlic cloves, minced or grated
1 pint cherry or grape tomatoes, halved
8 oz fresh mozzarella (I like either the cherry or pearl sized)
1 handful fresh basil, chopped or torn
Balsamic Vinegar (optional)

1.  Cook pasta, reserving 1-2 ladles of pasta water before draining.  Set aside.  In a deep skillet, heat olive oil over medium heat.  Once shimmering, add in garlic and tomatoes.  Cook until tomatoes begin to soften and break up, about 10 minutes.  Add the pasta, mix well and allow to cook for about 2 minutes.  Add any pasta water if needed.

2.  Add in the mozzarella, mix well and cook until mozzarella begins to melt.  Once the cheese begins to get gooey, add in the basil.  Mix together well and serve.  Drizzle with balsamic vinegar and sprinkle with additional basil if desired.  Enjoy!


  1. aahhh You posted this while I was buying groceries! No fair!