You read the title, “Caprese Pasta.” For some of you yummy thoughts of basil, sweet tomatoes, and creamy mozzarella begin to swarm in your head.
For others, perhaps the thought of tomatoes or basil brings a sour expression to your face. Well hear me out! I actually was part of that second group until I tried this recipe! My husband and sons LOVE tomatoes, but I usually just tolerate them.
This recipe is so delicious though that it has become a favorite for all of us, yes even the tomato and basil hater! As a bonus, this pasta is also great served cold the next day. So c’mon! Give it a try! Here’s what you need…
16 ounces of pasta (twirly pasta is best in my opinion… corkscrews, cavatappi, or even macaroni)
1 small package of small or bite-size tomatoes
12 ounces marinated mozzarella (regular mozzarella cut into bite-size pieces works well too)
1 tbsp dried basil
3 tbsp olive oil
2 tbsp minced garlic
1/4 cup breadcrumbs (plain or seasoned)
2 tbsp grate Parmesan cheese
salt and pepper to taste
First thing’s first. Bring a pot of salted water to a boil and cook pasta according to package directions. While pasta cooks, in a separate pan, heat olive oil over medium heat until fragrant then add garlic and cook for 1-2 minutes until bubbly but not browned.
This next step can be done before hand if you’re not very quick with your knife. Otherwise, now is the time to chop them tomatoes and mozzarella. I cut the tomatoes in half and the mozzarella into quarters, but the main goal is to get everything into bite-size pieces.
Next add the tomatoes and mozzarella into a bowl and add the basil, salt, and pepper. Mix to combine.
At this point, your pasta should be done, and your garlic should be smelling heavenly. Drain the pasta and pour it into a large bowl with the hot garlic and olive oil from the pan and the tomato and mozzarella mixture from the bowl. Toss gently to coat the pasta.
In the garlic pan, heat the last tablespoon of olive oil until fragrant over high heat. Add the breadcrumbs and parmesan cheese and cook while stirring until slightly browned and bubbly. This happens very quickly!
Top your pasta with the golden breadcrumb mixture tossing gently. Lastly, serve and enjoy!
Recipe Inspired by Michael Symon’s Angel Hair Caprese