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Easy Caprese Pasta
A warm pasta take on the classic salad, tossed while the tomatoes are still hot so they burst slightly into a quick, fresh sauce — the residual heat melts the mozzarella just enough without turning it stringy.
Ingredients
Instructions
Cook the pasta in well-salted water until al dente, reserving a splash of the starchy cooking water before draining.
Toss the hot, drained pasta with the halved cherry tomatoes and a splash of the reserved pasta water, the heat should soften the tomatoes and start them bursting.
Off the heat, stir through the torn mozzarella and basil so it just starts to melt and stays glossy rather than stringy.
Finish with a generous drizzle of olive oil and season generously to taste.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
