Caprese Pasta combines cherry tomatoes, onions, and garlic in a tangy balsamic sauce, served over angel hair with fresh basil and mozzarella. A family favorite!
Caprese Pasta Ready In A Flash!
The weather is warming up, and I’m craving fresh veggies and herbs. What better way to use fresh cherry tomatoes, sweet basil, and creamy mozzarella than in a Caprese-salad-inspired pasta dish?
To keep things light and fresh-tasting, I’m ditching the heavy cream sauce and using fresh ingredients instead. So, what’s the secret? Using pasta water helps the sauce cling perfectly to the pasta while also boosting the flavor! You won’t miss the cream here!
Caprese Pasta Ingredients
- Olive oil: Choose extra-virgin for the best flavor.
- Red onion: Dice it really finely so it will all cook evenly.
- Cherry tomatoes: Choose ripe but firm tomatoes for the best flavor.
- Minced garlic: Fresh garlic will give a better flavor than pre-minced.
- Italian seasoning: This blend of herbs adds really great flavor.
- Red pepper flakes: A little heat can really bring out the other flavors in the dish.
- Balsamic vinegar: Choose a good quality vinegar for the best flavor!
- Honey: This natural sweetener helps balance the acidity of the dish.
- Angel hair pasta: Thin pasta works well because the sauce clings to it easily. Make sure it’s cooked al dente for the best texture.
The Finishing Touches
- Mozzarella pearls: If you can’t find pearls, you can cut a block of mozzarella into small cubes.
- Fresh basil: Always add at the end so it stays looking fresh!
- Parmesan cheese: Use a block of Parm and grate it fresh for the best flavor.
- Balsamic reduction: This is concentrated, so it offers a stronger flavor than regular balsamic vinegar.
Reserved Pasta Water…Let’s Talk About It
Using leftover pasta water is like a secret trick for making delicious pasta dishes, like this Caprese Pasta. This water, from boiling pasta, is starchy and a bit salty, perfect for making your pasta taste better.
Here’s why it’s useful:
- Helps sauce stick: The starchy water makes the sauce cling to the pasta, so each bite is flavorful.
- Thickens sauce: It helps make the sauce thicker, so you don’t need to add cream.
Also, if your sauce gets too thick, adding some pasta water can make it just right without losing taste.
TLDR? Using pasta water in your Caprese Pasta makes it more delicious and gives it a special touch, like restaurant food!
How To Make Caprese Pasta
- Salt the pasta water well and use a large pot so pasta cooks evenly without sticking.
- Cook angel hair quickly and save some pasta water before draining.
- Sauté onions until golden and soften the tomatoes without overcooking.
- Mix pasta with sauce and a splash of pasta water to help it cling.
- Stir in basil and mozzarella at the end, then taste and adjust seasoning.
Storage
As with most pasta dishes, this Caprese Pasta is best enjoyed the minute everything is tossed together. It doesn’t freeze/thaw very well.
What To Serve Alongside Caprese Pasta:
Appetizers
French Bread Recipe
Green Salads
Garden Salad
Side Dishes
Roasted Broccoli Recipe
Green Salads
Grapefruit Salad
Caprese Pasta
Video
Equipment
Ingredients
- 1/4 cup olive oil
- 1 large red onion finely diced, 1-1/2 cups
- 2 pints cherry tomatoes halved, 4 cups
- 2 teaspoons minced garlic 2 cloves
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper
- 8 ounces angel hair pasta not the whole box, see note 1; plus 1/2 cup cooking water
- 3/4 cup mozzarella cheese pearls see note 2
- 1/2 cup ribboned fresh basil see note 3
- Block Parmesan cheese for serving
- Balsamic reduction for serving, see note 4
Instructions
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Once oil is shimmering, add the finely diced onion. Sauté until onion is golden, about 3–4 minutes.
- To the skillet, add the halved cherry tomatoes, minced garlic, Italian seasoning, optional red pepper flakes, balsamic vinegar, and honey. Season the mixture with 1/2 tsp of salt and 1/4 tsp of pepper (or to taste). Cook until tomatoes begin to soften, about 5–6 minutes, stirring occasionally. As tomatoes soften, smash them with the back of a wooden spoon. Continue cooking for 2–4 more minutes or until the mixture forms a chunky sauce.
- In the meantime, fill a large pot with 12 cups of water and bring to a boil. Once boiling, add 1 tablespoon salt, then the angel hair pasta. Cook pasta according to package instructions until al dente. Before draining, remove 1 cup of the pasta cooking water and set it aside.
- Remove the skillet from the heat. Transfer the drained pasta directly into the skillet with the tomato sauce. Add 1/2 cup reserved pasta water and toss with tongs until the pasta is well coated with the sauce. If necessary, add more pasta water. Sprinkle in the ribboned fresh basil and mozzarella pearls, then toss gently to slightly soften the mozzarella. Taste and adjust the seasoning as needed.
- Plate the pasta and, if desired, drizzle each plate with balsamic reduction (to taste) and use a zester to grate fresh Parmesan cheese over each serve. Enjoy while hot!
Recipe Notes
- To make your own: Mix 1/2 cup balsamic vinegar with 1 tbsp honey in a small pot. Allow the mixture to gently simmer on medium-low heat, stirring occasionally. After around 15 minutes, the mixture should have thickened and reduced by a little more than half.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite summer pasta dishes! I’m Chelseas sister and first tried this at her house and I seriously crave it all the time! So much flavor and so simple!
My favorite weeknight dinner! It’s simple, delicious, and a dinner I know my kids will love. Thanks for this recipe!