Caprese Pasta
This easy caprese pasta is packed with blistered tomatoes, garlic, fresh basil, and mozzarella. Toss it all together for a quick meal.
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Best Recipe for Caprese Pasta
We’ve been making this caprese pasta for years. Actually, John used to make it most of the time. And every single time, it turned out fantastic.
It was one of those dishes he didn’t even think about. Just threw it together and somehow nailed it every time. He has a knack for that kind of cooking!
Then I tried making it on my own. I followed the same steps, used the same ingredients…but it didn’t taste the same. It tasted flat and bland.
That’s when we figured out it was the broth. I didn’t realize he added chicken broth to his version. The broth is like a secret ingredient that makes this dish taste amazing.
It gives the sauce more flavor and depth like it’s been simmering all day, even though it hasn’t. So, make sure you don’t skip it!
Serve this pasta caprese with a side of focaccia, a slice of Italian bread, or a Caesar salad and you’ve got a full meal.
How to Make Caprese Pasta
Cook the Pasta First: Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions. Save about ¼ cup of the pasta water before draining. Set the pasta aside.
Blister the Tomatoes: Heat a large skillet over low heat. When the skillet’s warm, add the olive oil and tomatoes. Increase the heat just slightly, about low to medium, not enough to make the oil smoke. That’s important. If the oil gets too hot, it’ll burn the garlic later and throw off the whole flavor.
Let the tomatoes cook for about 6 to 8 minutes. Stir every now and then. Once they start to soften and blister, grab a wooden spoon or potato masher and gently smash them. You want that juice mixing with the oil.
Add Garlic and Broth: Add the garlic, salt, and pepper. Let that cook for about 1 minute until the garlic is fragrant. Then stir in the broth and balsamic vinegar. Turn the heat to medium and let it simmer for about 3 to 5 minutes. The liquid should reduce a bit and start to look glossy.
Toss in the Pasta: Take the skillet off the heat. Add in the cooked pasta and the fresh basil. If it seems a little dry, add a splash of the reserved pasta water. Use just enough to loosen things up.
Finish with Mozzarella: Stir in the mozzarella pearls. I like to save a few extra to sprinkle on top right before serving. A little fresh basil or a drizzle of olive oil is nice, too.
Tips for Better Flavor and Texture
- Use broth, not water. Vegetable broth or chicken broth both work. Water won’t give you the same flavor.
- Keep the heat low. Don’t crank it up. High heat will burn the oil and garlic and make the dish taste bitter.
- Smash the tomatoes. You’re not looking for whole cherry tomatoes in every bite. Smashing them lets the juice mix into the oil and creates that jammy, simple pan sauce.
- Add pasta water slowly. You might not need all of it. Just a splash or two can help coat the pasta.
Ingredient Substitutions
- Mozzarella pearls: Use chopped fresh mozzarella balls or even small cubes instead.
- Balsamic vinegar: Skip adding it into the dish and drizzle a balsamic glaze over the finished pasta instead.
- Protein: Add grilled shrimp or sausage if you want something a little heartier.
Is this pasta meant to be eaten hot or cold?
Either one! We usually serve it immediately, so it’s hot and the mozzarella cheese is slightly soft. You can always pop it in the fridge and let it cool if that’s preferred.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days.
I usually bring it to room temp before eating, but you can gently reheat it on the stove with a splash of broth or water if needed. The mozzarella will melt a bit, but it still tastes great.
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Ingredients
- 8 ounces short pasta
- ¼ to ½ cup reserved pasta water
- ¼ cup olive oil
- 1 pint cherry tomatoes
- 4 garlic cloves, minced or thinly sliced
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ¼ cup chicken broth, or vegetable broth
- 1 to 2 tablespoons balsamic vinegar
- 5 tablespoons fresh basil, chiffonade (about 8–10 leaves)
- 4 ounces mozzarella pearls
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve ¼ cup of the pasta water, then drain and set aside.8 ounces short pasta¼ to ½ cup reserved pasta water
- Heat a large skillet over low heat. Add the olive oil and cherry tomatoes. Increase heat slightly to low-medium. Cook for 6 to 8 minutes, stirring occasionally, until tomatoes soften and blister.¼ cup olive oil1 pint cherry tomatoes
- Gently smash the tomatoes using a wooden spoon or potato masher to release their juices.
- Add the garlic, salt, and pepper. Cook for 1 minute, or until fragrant.4 garlic cloves½ teaspoon salt¼ teaspoon ground black pepper
- Stir in the broth and balsamic vinegar. Simmer over medium heat for 6 to 7 minutes, or until the sauce reduces slightly.¼ cup chicken broth1 to 2 tablespoons balsamic vinegar
- Remove from heat. Add the cooked pasta and some of the fresh basil. Toss to combine. If the pasta looks dry, add a splash or two of the reserved pasta water.5 tablespoons fresh basil
- Gently stir in the mozzarella pearls just before serving. Garnish with extra basil or a drizzle of olive oil, if desired.4 ounces mozzarella pearls
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