Caprese Pasta with Cherry Tomatoes

I’m completely obsessed with my Caprese Pasta with Cherry Tomatoes – I can whip it up in just 20 minutes whenever I’m craving comfort food.

I created this recipe during my busiest week ever, and now I make it constantly because I love how the sweet cherry tomatoes melt with creamy mozzarella and fresh basil.

Why This Caprese Pasta with Cherry Tomatoes Is a Summer Favorite

This Caprese Pasta with Cherry Tomatoes becomes your go-to recipe because it’s incredibly simple yet tastes like you spent hours in the kitchen.

I love how the vibrant colors make every plate look restaurant-worthy, and you can customize it with whatever pasta shape your family prefers.

The fresh ingredients create a light, summery meal that satisfies without leaving you feeling heavy.

If you’re anything like me and love this kind of comforting dish, you’ll definitely want to try my Sausage Pasta Loaded with Browned Sausage and Easy Summer Veggie Pasta Primavera next!

Ingredients You Need for Caprese Pasta with Cherry Tomatoes

For my Caprese Pasta with Cherry Tomatoes, you’ll need these simple ingredients:

• 12 oz pasta (I prefer penne or fusilli – they hold the sauce beautifully)
• 2 cups cherry tomatoes, halved (choose the ripest ones you can find)
• 8 oz fresh mozzarella, cut into bite-sized pieces (buffalo mozzarella works wonderfully too)
• 1/3 cup fresh basil leaves, torn by hand (never cut basil with a knife – it bruises!)
• 3 cloves garlic, minced finely
• 1/4 cup extra virgin olive oil (splurge on good quality here)
• 2 tablespoons balsamic vinegar (adds that perfect tangy sweetness)
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional, but I always add it)

My kitchen tips: If you can’t find cherry tomatoes, grape tomatoes work just as well. For a dairy-free version, simply omit the mozzarella and add extra basil and a handful of toasted pine nuts.

How to Make Caprese Pasta with Cherry Tomatoes

Here’s how I make my Caprese Pasta with Cherry Tomatoes every single time:

Step 1: Bring a large pot of salted water to a rolling boil. I always salt my pasta water generously – it should taste like the ocean! Add your pasta and cook according to package directions until al dente, usually 8-10 minutes.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not brown – burnt garlic will make your dish bitter.

Step 3: Add halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring gently, until they start to soften and release their juices. You want them tender but still holding their shape.

Step 4: Drain the pasta, reserving 1/2 cup of the starchy pasta water. Add the hot pasta directly to the skillet with tomatoes.

Step 5: Remove from heat and immediately add the fresh mozzarella pieces, torn basil, and balsamic vinegar. Toss everything together gently – the residual heat will soften the cheese perfectly.

Step 6: If the pasta seems dry, add a splash of the reserved pasta water. Season with salt and pepper to taste, then sprinkle with Parmesan if using.

My secret: I always finish this dish with an extra drizzle of good olive oil and a few fresh basil leaves on top. It makes all the difference!

How I Make My Caprese Pasta with Cherry Tomatoes Extra Delicious

Here are my tried-and-true secrets for perfect Caprese Pasta with Cherry Tomatoes: Use room temperature mozzarella so it melts just right without becoming stringy. Don’t skip the pasta water – those starches help bind everything together beautifully.

Always tear your basil by hand instead of chopping it to prevent bruising.

Most importantly, taste as you go and adjust the seasoning – good cooking is all about balancing flavors to your preference.

Can I make this Caprese Pasta with Cherry Tomatoes ahead of time?

I recommend serving this dish immediately for the best texture and flavor. However, you can prep all your ingredients ahead of time and store them separately.

The pasta reheats well, though the mozzarella may become a bit firmer when cold.

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What pasta shapes work best for this recipe?

While I love penne and fusilli for this Caprese Pasta with Cherry Tomatoes, you can use any shape you prefer.

Short pasta like rigatoni or farfalle works wonderfully because they catch all the delicious bits. Even spaghetti or angel hair pasta creates a beautiful dish.

Can I use regular tomatoes instead of cherry tomatoes?

Absolutely! If you’re using regular tomatoes, choose ripe Roma or beefsteak varieties.

Cut them into bite-sized pieces and reduce the cooking time slightly since they’ll break down faster than cherry tomatoes.

How do I store leftovers?

Store any leftover Caprese Pasta with Cherry Tomatoes in the refrigerator for up to 3 days. I find it tastes great cold as a pasta salad, or you can gently reheat it in a skillet with a splash of olive oil.

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Perfect Pairings for Caprese Pasta with Cherry Tomatoes

I serve my Caprese Pasta with Cherry Tomatoes as a light dinner with crusty garlic bread and a simple arugula salad.

It’s perfect for summer entertaining because it looks so elegant yet requires minimal effort. This dish also works beautifully as a side for grilled chicken or fish.

My family loves it for lunch the next day, served at room temperature with a drizzle of extra balsamic vinegar.