Caprese Pasta brings together cherry tomatoes, garlic, and onions in a tangy balsamic sauce, tossed with angel hair, fresh basil, and melty mozzarella. Simple, fresh, and full of flavor!
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 theangel 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!
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Notes
Note 1: It’s crucial to use only half a 16-oz package, which is 8 ounces of pasta. The sauce proportions for this dish are tailored perfectly for this amount.Note 2: If you can’t find mozzarella pearls, you can cut a block of mozzarella into small cubes.Note 3: Ribboning the basil (also known as a chiffonade cut) helps distribute it evenly throughout the dish.Note 4: I usually opt for store-bought balsamic reduction, found near regular balsamic vinegar. This reduction lends a robust flavor with a hint of sweetness. Taste it first before drizzling it over your pasta!
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.
Storage: As with most pasta dishes, Caprese Pasta is best enjoyed immediately. It doesn’t freeze/thaw well.