Italian Caprese Pasta with Fresh Basil
Penne tossed with a pan sauce of garlic sautéed in olive oil, tomatoes softened, then combined with basil and mozzarella pieces.
- 200 g penne pasta
- 300 g cherry tomatoes
- 150 g mozzarella balls
- 20 g fresh basil leaves
- 2 pieces garlic cloves
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
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Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to boil and cook penne pasta according to package instructions until al dente, about 10-12 minutes.
- Step 2
Meanwhile, halve the cherry tomatoes and tear mozzarella into bite-sized pieces.
- Step 3
Finely chop garlic and roughly chop basil leaves, reserving some whole leaves for garnish.
- Step 4
Heat olive oil in a large pan over medium heat and sauté garlic for 1 minute until fragrant.
- Step 5
Add halved tomatoes to the pan and cook for 3-4 minutes until they start to soften and release juices.
- Step 6
Drain pasta and add to the pan with tomatoes, tossing to combine.
- Step 7
Remove from heat, add torn mozzarella and chopped basil, season with salt and pepper.
- Step 8
Drizzle with balsamic vinegar and garnish with reserved basil leaves before serving.
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