Caprese Pasta

If you love the classic flavours of a Caprese salad – tomatoes, fresh mozzarella, basil and good-quality olive oil – this pasta dish is sure to hit the spot all summer long.

When temperatures rise, this is the kind of dish I always reach for: it’s fresh, takes only minutes to put together and is equally delicious the next day as a pasta salad.

Caprese Pasta


Caprese Pasta
Serves 4.

12 oz (340 g) farfalle pasta
2 tbsp good-quality olive oil
3 cloves garlic, chopped
1/2 cup halved red cherry tomatoes
1/2 cup halved yellow cherry tomatoes
16 mini mozzarella balls
2 tbsp capers, drained and rinsed
Pinch salt
1/4 tsp pepper
1 tbsp balsamic vinegar
1/4 cup shaved Parmesan cheese
1/4 cup fresh basil, torn

Cook pasta in salted boiling water according to package instructions, reserving 1/3 cup cooking liquid.

Meanwhile, in skillet over medium heat, heat olive oil. Cook garlic until fragrant, about 2 minutes. Stir in red and yellow cherry tomatoes until just warmed through, about 2 minutes. Stir in mozzarella balls, capers, salt and pepper until mozzarella just starts to melt, about 1 minute. Stir in pasta and enough pasta water to coat pasta strands. Stir in balsamic vinegar.

Scrape into serving platter; top with Parmesan cheese and basil.

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