The first time I tasted a Caprese salad was during a summer trip to Italy. The simplicity of the dish, with its fresh tomatoes, creamy mozzarella, and fragrant basil, made a lasting impression. This Tomato Mozzarella Basil Pasta Caprese recipe brings those same beloved flavors to a comforting pasta dish that can be enjoyed year-round. The combination of the sweet, juicy tomatoes, the richness of the mozzarella, and the fresh taste of basil, all brought together with a hint of lemon, creates a harmonious blend that’s both refreshing and satisfying.
One of the things I love most about this recipe is its versatility. While the traditional Caprese salad is a staple in Italian cuisine, this pasta version offers a heartier option that’s perfect for a quick dinner or a casual lunch. It’s also an easy dish to customize. If you’re a fan of a bit of heat, a pinch of red pepper flakes can add a nice kick. Or, if you prefer a more robust flavor, try using roasted tomatoes instead of fresh ones. The beauty of this dish lies in its adaptability to suit your personal taste.
Another great aspect of this recipe is its ease and speed. With a total preparation and cooking time of just 20 minutes, it’s perfect for those busy days when you want a wholesome meal without spending hours in the kitchen. The key to making this dish shine is using high-quality ingredients. Opt for fresh, ripe tomatoes, and if possible, use mozzarella di bufala for an extra creamy texture. Fresh basil is essential as it brings that unmistakable aroma and flavor that dried herbs simply can’t match.
For a complete meal, you can pair this pasta with a simple green salad and a glass of crisp white wine. Whether you’re cooking for yourself, your family, or hosting friends, this Tomato Mozzarella Basil Pasta Caprese is sure to impress. Its vibrant colors and delightful flavors are a testament to the joy of cooking with fresh, simple ingredients. So, gather your ingredients, and let’s get cooking!
Making the Tomato Mozzarella Basil Pasta Caprese
Ingredients
- 7 ounces mozzarella cheese (preferably mozzarella di bufala)
- 1 tablespoon unsalted butter
- 1 teaspoon fresh lemon juice (or to taste)
- 1 tablespoon extra virgin olive oil
- 6.5 ounces fusilli pasta
- Zest of half a lemon
- 4 medium tomatoes (1 pound)
- 4 large garlic cloves
- A few tablespoons of pasta cooking water
- A small handful of fresh basil leaves
- Salt and pepper (to taste)
Directions
- Cook the fusilli pasta until it is al dente. Reserve about 1/4 cup of the pasta cooking water before draining the rest.
- Prepare the tomatoes by scoring a shallow X on the bottom of each. Place them in a large bowl, cover with boiling water for a minute, drain, peel, and cut into 1/2 inch cubes.
- Peel and thinly slice the garlic cloves.
- In a large pan, heat the olive oil and butter over medium heat. Add the sliced garlic and sauté for about a minute.
- Add the cubed tomatoes with their juices, the reserved pasta water, lemon juice, and lemon zest to the pan. Cook for a few minutes until the tomatoes form a chunky sauce.
- Remove the pan from heat. Stir in the cooked pasta, torn mozzarella pieces, and basil leaves. Mix thoroughly and season with salt and pepper to taste.
- Serve and enjoy your Pasta Caprese!
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of water if needed to restore the sauce’s consistency.
FAQs:
Can I use a different type of pasta for this recipe?
Yes, you can substitute fusilli with other pasta types like penne, farfalle, or even spaghetti. Just ensure to cook the pasta al dente as it will be mixed with the sauce.
Is it necessary to use fresh mozzarella?
Fresh mozzarella, especially mozzarella di bufala, adds a creamy texture and rich flavor. However, you can use regular mozzarella or even other types of cheese like burrata or bocconcini.
What can I do if I don’t have fresh basil leaves?
If fresh basil is unavailable, you can use dried basil, though the flavor won’t be as vibrant. Alternatively, fresh spinach or arugula can provide a different yet delicious twist.
How can I make this recipe vegan?
To make this dish vegan, substitute mozzarella with a plant-based cheese and replace the butter with a vegan butter or additional olive oil.
Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prepare the tomato sauce in advance and store it in the refrigerator. Cook the pasta and combine everything when you’re ready to serve.
What can I add for extra protein?
For extra protein, consider adding cooked chicken, shrimp, or chickpeas to the dish. These additions will complement the flavors and make the meal more filling.
Tomato Mozzarella Basil Pasta Caprese
Ingredients
- 7 oz mozzarella preferably mozzarella di bufala
- 1 tablespoon butter
- 1 teaspoon lemon juice or to taste
- 1 tablespoon extra-virgin olive oil
- 6.5 oz fusilli pasta
- zest of 1/2 lemon
- 4 medium tomatoes 1 lb
- 4 large cloves garlic
- a few tablespoons pasta cooking water
- a small handful of fresh basil leaves
- salt and pepper to taste
Instructions
- Boil the pasta until it is al dente, ensuring it is fully cooked but still firm to the bite. Save about 1/4 cup of the pasta cooking water and drain the rest.
- Prepare the tomatoes by placing them in a large bowl. Use a knife to cut a shallow X on the bottom of each tomato. Pour boiling water over them, let sit for a minute, drain, peel, and cut into 1/2 inch cubes.
- Slice the garlic thinly after peeling.
- Heat the olive oil and butter in a large pan. Add the garlic and sauté over medium heat for around one minute.
- Introduce the chopped tomatoes with their juices, the reserved pasta water, lemon juice, and lemon zest into the pan. Cook for a few minutes until the tomatoes become saucy but remain chunky.
- Take the pan off the heat. Add the cooked pasta, tear the mozzarella into small pieces, and mix in the basil leaves. Combine well and season with salt and pepper to your liking.
- Enjoy your delicious Pasta Caprese!
