Caprese Pasta
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This flavorful Caprese Pasta recipe, with fresh basil, cherry tomatoes and mozzarella, is so delicious and easy to make in less than 30 minutes! It’s guaranteed to become a new weeknight family favorite!
Light, fresh and flavorful, the three perfect words to describe this easy caprese pasta recipe! This is one of those dishes that you can eat over and over again. I promise, I would know, because I have!
In this recipe, the classic caprese salad, which combines creamy mozzarella cheese, tomatoes and fresh basil, is transformed into your new favorite pasta dish. It’s easy to make in just 20 minutes, perfect for weeknight meals.
Since the stars of the show in this recipe are the fresh basil, tomatoes and mozzarella, you want to use the best, freshest ingredients possible!
In this recipe, you’ll see that I don’t add the basil until the very end. This is because prolonged heat will cause the basil oils to dissipate, which reduces the distinct flavor. And in this recipe, we’re going for maximum fresh flavor!
Ingredients
Here I explain the best ingredients for this caprese pasta recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Angel hair pasta – while you can use other varieties of pasta, I highly recommend trying it first with the angel hair pasta. This thin, delicate pasta pairs perfectly with the light, fresh flavors of this dish.
- Extra virgin olive oil
- Red onion
- Red bell pepper – you can also use green, orange or yellow bell pepper. It’s really up to your preference!
- Garlic
- Grape tomatoes – you can swap in cherry tomatoes if you’d like.
- Lemon juice – I always recommend fresh-squeezed for the best flavor!
- Italian seasoning – you can purchase a pre-made seasoning mix at the grocery store, or visit the link to make my easy homemade seasoning in less than 5 minutes.
- Salt
- Black pepper
- Balsamic vinegar
- Olive oil
- Fresh basil leaves – simply snip the basil right from the root, rinse it, pat it dry, then roughly chop it. For this recipe, I used all of the basil from the package you see pictured above.
- Mozzarella cheese – I recommend a whole milk, low moisture fresh mozzarella cheese if possible. This will lightly melt into the pasta and add a nice creamy, texture to the dish.
If you want to add chicken to make a chicken caprese pasta recipe, check out this marinated and grilled Italian chicken recipe. It would pair wonderfully with this tasty pasta dish. Or if you want to make chicken on the stovetop, I recommend this Lemon Pepper Chicken or Chicken Piccata to pair with the
Instructions
It’s so easy to make this caprese pasta recipe. Simply boil the angel hair pasta according to the package directions, then drain and set aside. Next, follow the 6 simple steps below to toss the pasta together in no time!
- Heat olive oil in a large skillet on the stove over medium-high heat. Add diced bell pepper and onion to the pan, cook for 2-3 minutes, then add minced garlic and cook for an additional minute.
- Add cherry tomatoes to the skillet with Italian seasoning, lemon juice, salt and pepper.
- Cook, stirring occasionally, until the tomatoes begin to burst, about 6-8 minutes.
- Add the cooked pasta to the skillet with the tomatoes.
- Add olive oil and balsamic vinegar and toss everything together.
- Remove the skillet from the heat and add the mozzarella cheese and fresh basil. Toss all of the ingredients with the noodles.
Easy as that, the dish is ready to serve immediately for a delicious Italian meal!
What to serve with it
Pair this pasta dish with a fresh salad for a light meal that tastes amazing!
Caprese Pasta
Ingredients
- 8 ounces angel hair pasta
- 6 tablespoons olive oil, divided
- ¼ cup red onion, minced
- ¼ cup red bell pepper, minced
- 3 cloves garlic, minced
- 1 pint grape tomatoes, or cherry tomatoes
- 1 teaspoon lemon juice, fresh-squeezed
- 2 teaspoons Italian seasoning, click link for my homemade recipe
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup balsamic vinegar
- ¼ cup fresh basil leaves, roughly chopped
- 1 cup fresh mozzarella cheese, cubed
Instructions
- Bring a large pot of salted water to boil on the stove.
- On another burner on the stove, heat 2 tablespoons olive oil in a large skillet over medium-high heat, add the red onion and bell pepper.
- Cook for 2-3 minutes, then add the garlic and cook for an additional minute.
- Add the grape tomatoes to the skillet with the Italian seasoning, lemon juice, salt and pepper.
- Continue cooking, stirring occasionally until the tomatoes begin to burst, 6-8 minutes.
- While the tomatoes are cooking, add the pasta to the boiling water and cook according to package directions. Drain the pasta and add it to the skillet with the tomatoes.
- Add the balsamic vinegar and remaining 4 tablespoons olive oil to the skillet. Toss to combine everything.
- Remove from the heat and stir in the fresh basil and mozzarella cheese. Serve immediately.
Notes
- To add chicken to the pasta, check out this recipe for marinated and grilled Italian chicken. It pairs wonderfully with this pasta dish!
- I do not recommend making this recipe ahead of time. It is best when served immediately after you make it.
- To make this recipe gluten-free, substitute the angel hair pasta for gluten free pasta. If you can’t find gluten-free angel hair, you can use gluten-free spaghetti or another type of pasta instead.
- Store leftovers in an airtight container in the fridge for up to 5 days. You can reheat the pasta in the microwave or on the stove, or eat it cold.
Nutrition Facts
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