Caprese pasta
- Vegetarian
- Energy Kcal 676
- Carbohydrates g 67.1
- of which sugars g 11
- Protein g 27.7
- Fats g 33
- of which saturated fat g 13.49
- Fiber g 5.6
- Cholesterol mg 46
- Sodium mg 507
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 25 min
- Serving: 4
PRESENTATION
Caprese pasta, oh boy, it's the heart of Italian summer food. Especially in Campania, you know, where fresh flavors shine like crazy. Perfect for those sunny days when you want something light but still satisfying. And here's the thing, instead of the usual Caprese salad, you get all the really good stuff—juicy tomatoes, creamy mozzarella, lots of fragrant basil—tossed with hot pasta. Seriously, it soaks up every delicious bit. And listen, Italians love this classic because it’s quick, super simple, and manages to be both fresh and slightly fancy. Which is great.
Some regions add their own twists, like the "caprese decadente" with extra cheese or a bit more olive oil for added richness. Pretty much. And or "caprese fingerfood" versions—perfect for parties. Anyway, no matter the variation, caprese pasta brings those Mediterranean flavors in every bite, making it a dish everyone at the table gets excited about. Thing is, many families in Campania rely on this caprese pasta recipe when they need an easy meal that screams summer.
With the soft mozzarella melting slightly and the tender pasta, it’s the sort of meal kids ask for again and again. And you know, there's room for creativity—swap in different pasta shapes or try a "one-pot caprese pasta" where it all cooks together for less mess. For real, some people even experiment with a caprese pasta salad version, chilling it and adding a splash of balsamic for a tangy kick. Whether you stick with tradition or mix it up, you end up with a dish that’s moist from the cheese, crisp with basil, and bursting with that tomato flavor everyone loves. It's no wonder this recipe is a staple at family tables, picnics, and summer gatherings across Italy. I mean, the real magic is how it makes you feel like you’re in a sunny Italian kitchen, sharing something both simple and special, with that touch of authentic Italian charm.
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INGREDIENTS
- Ingredients for the Pasta
- Mini Fusilli pasta 10 oz (280 g)
- Datterino tomatoes 1 ½ cup (200 g)
- Mozzarelline ciliegine cheese 3 ½ cups (400 g)
- Basil to taste
- Sugar 2 ½ tsp (10 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Thyme to taste
- for the Basil Sauce
- Basil 14 ½ tsp (10 g)
- Extra virgin olive oil 3 ½ tbsp (50 g)
How to prepare Caprese pasta
To prepare the caprese pasta, first wash the cherry tomatoes, then cut them in half 1 and place them on a baking sheet lined with parchment paper, season them with olive oil 2, sugar 3, and salt
and fresh thyme leaves 4. Bake the cherry tomatoes in a preheated static oven at 428°F for about 15 minutes. Meanwhile, place a pot full of salted water on the stove, which will be used for cooking the pasta, and bring it to a boil. Cut the mozzarella balls in half 5; then prepare the basil sauce: put the previously cleaned basil leaves in a blender glass, pour the oil 6
and blend with an immersion blender 7 to obtain a sauce that is not too thick, transfer the sauce to a small bowl 8, cover with plastic wrap to prevent oxidation, and place it in the refrigerator 9.
Cook the pasta 10 according to the cooking times indicated on the package. Meanwhile, the cherry tomatoes will be ready, take them out of the oven 11 and let them cool. Drain the pasta well and pour it into a bowl 12.
Season with a drizzle of olive oil 13 and let it cool, then add the mozzarella balls 14, the fresh basil leaves 15
and the cherry tomatoes 16. Enhance with the basil sauce prepared earlier 17, mix, and serve your caprese pasta 18!