Caprese Tomato Mozzarella Penne (Printable Version)
Fresh Caprese-style penne: cherry tomatoes, soft mozzarella, basil and olive oil, finished with balsamic.
# What You Need:
→ Pasta
01 - 14 ounces penne pasta
→ Fresh Produce
02 - 9 ounces cherry tomatoes, halved
03 - 1 clove garlic, finely minced
04 - 0.7 ounces fresh basil leaves, torn
05 - 2 tablespoons fresh flat-leaf parsley, chopped
→ Dairy
06 - 7 ounces fresh mozzarella balls, halved or chopped
→ Pantry
07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon balsamic glaze or reduction
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
# How To Make It:
01 - Cook penne pasta in a large pot of salted boiling water following package instructions until al dente. Drain well, reserving 1/2 cup of the cooking liquid.
02 - Combine halved cherry tomatoes, minced garlic, and torn basil leaves in a large mixing bowl.
03 - Add warm, drained pasta to the bowl. Drizzle with extra virgin olive oil and gently toss to blend. If needed, loosen with a small amount of reserved pasta water.
04 - Add mozzarella pieces and fold gently, allowing cheese to soften slightly from the warmth of the pasta.
05 - Season with salt and freshly ground black pepper. Stir in chopped parsley if using.
06 - Divide onto serving plates and drizzle with balsamic glaze. Garnish with additional basil if desired.
07 - Present immediately, either warm or at room temperature.
# Helpful Hints:
01 -
- The mozzarella softens into creamy, chewy pockets, making every bite a surprise.
- It feels effortless yet brings a little Italian magic to any weeknight.
02 -
- Skipping the reserved pasta water makes the pasta clump and the dressing thin out.
- I once used soggy store-bought mozzarella and learned quickly that fresh is everything.
03 -
- Letting the pasta cool just a minute or two stops the mozzarella from melting into a puddle.
- Finishing with a good balsamic glaze at the end makes the sweet-tangy contrast pop.