Caprese Pasta

Lock in your next lunch or dinner date with this effortless recipe that pops with herbaceous Italian flavors.

I come from an Italian-American family, so a classic caprese salad was almost always served first at picnics and luncheons. But what if that sweet-savory medley of tomato, mozzarella, and basil was transformed into a decadent pasta dish? Surely, this fragrant and colorful caprese pasta recipe could become a big hit not only for lunch, but dinner, too.

While it looks and tastes impressive, this dish amazingly only takes 15 minutes to make. While the spaghetti cooks, you sauté the garlic, Italian seasoning, and cherry tomatoes. This alone imbues the whole kitchen with an herbaceous, garden-fresh scent. After that, add the bocconcini—aka small, round balls of fresh mozzarella cheese—basil, lemon juice, salt, and pepper. At this point, it helps to toss the pasta using salad tongs so that the spaghetti, tomatoes, and cheese are thoroughly coated.

Then—can you believe it?—you’re done! That’s three easy steps that are nearly as easy as whipping up a salad. Whether you’re presenting this to a family gathering or dining on it solo, this caprese pasta looks as fresh and flavorful as it tastes.

An upgraded antipasto

The word antipasto translates from Italian as “before the meal” and refers to the traditional first course or appetizer served at the start of a formal Italian meal. As a classic antipasto, caprese comes in many forms, not just salad or pasta. From this handheld Caprese Sandwich to a slow-baked Cauliflower Caprese Skillet, the mix of tomato, mozzarella, and basil is incredibly versatile.

One of my family’s favorite traditions is to serve caprese in its most basic form—thin slices of mozzarella, tomato, and basil layered and drizzled with balsamic vinaigrette. We’d dig into these with either our hands or a fork and knife if we’re feeling proper. This is perhaps the lightest and easiest version of all caprese-style dishes, so I recommend giving it a try. From antipasto to awesome pasta, caprese has come a long way!

How do I store leftovers?

Once cooled, caprese pasta can be stored in an airtight container and refrigerated for up to 3 days. I don’t recommend freezing it, as this could ruin the texture of the tomatoes and cheese. To reheat, simply drizzle the pasta in olive oil and cook on the stove at medium-low heat, stirring occasionally, for 10-15 minutes, until it’s just heated through. Avoid overheating, as the mozzarella can become rubbery and the tomatoes may break down. For best flavor, add fresh basil after reheating rather than before. Leftover caprese pasta is also delicious cold.

Serving suggestions

Pair your pasta with a simple side of Garlic Toast or Potato Rolls for sopping up every drop of sauce. It makes a great complement to an Olive Garden Salad. If you want to get fancier, try it with crispy Zucchini Fries or sweet Butternut Squash Fries alongside a tangy Kale Salad. Mouthwatering meat-based pairings include Ritz Cracker Chicken, Lamb Meatballs, and Italian Meatloaf.

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