Warm Pasta Caprese

Name: Warm Pasta Caprese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 400 g torchio pasta or other short pasta; 300 g cherry tomatoes; 200 g fresh mozzarella; 5 basil leaves; 1 garlic clove; 1-2 teaspoon oregano; 3-4 tablespoon extra virgin olive oil; salt; black pepper; 30 g parmesan

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
659 kcal
Course
Main Course
Cuisine
Italian

Warm Pasta Caprese

Daisy Meyer

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Made with the typical Caprese salad ingredients of tomatoes, mozzarella and basil, this warm pasta Caprese is a delicious Italian summer classic!

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Ingredients

Servings

400 g torchio pasta or other short pasta 14 oz ( I used maccheroni al torchio from Andalini)
300 g cherry tomatoes 10 oz (washed and cut in half)
200 g fresh mozzarella 7oz (the best is mozzarella di Bufala)
5 basil leaves washed
1 garlic clove peeled
1-2 teaspoon oregano
3-4 tablespoon extra virgin olive oil
salt for pasta and to taste
black pepper to taste
30 g parmesan 1oz - grated (optional)

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Instructions

Make the sauce

Heat a little olive oil in a frying pan or skillet, add the garlic and after it starts to soften, add the tomatoes. Cook for about 10 minutes, add salt and pepper to taste and some of the oregano and fresh basil. Cook for another 5 minutes or so until the tomatoes have softened. Remove the garlic clove

Cook the pasta

While the sauce is cooking put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.

Finish the dish

When the pasta is ready, drain and add to the pan with the tomato sauce. Mix together well and then add the mozzarella cut into cubes, a little more fresh basil and another pinch of oregano. Stir and mix over a low heat until the mozzarella starts to melt.
Serve immediately with grated Parmesan as required.

Notes

I used maccheroni al torchio but other short pasta and even spaghetti work well too.
Italians often use mozzarella di Bufala, but you can use other types. However, it needs to be fresh and a little soft but not watery.
Good ripe tomatoes are important too. I used cherry tomatoes and kept the skins on. Some people use sauce tomatoes such as San Marzano and peel and chop them

Nutrition Information

Show Details

Calories 659kcal (33%) Carbohydrates 80g (27%) Protein 28g (56%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 45mg (15%) Sodium 448mg (19%) Potassium 442mg (13%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 798IU (16%) Vitamin C 17mg (19%) Calcium 381mg (38%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 659 kcal

% Daily Value*

Calories	659kcal	33%
Carbohydrates	80g	27%
Protein	28g	56%
Fat	25g	38%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Cholesterol	45mg	15%
Sodium	448mg	19%
Potassium	442mg	9%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	798IU	16%
Vitamin C	17mg	19%
Calcium	381mg	38%
Iron	2mg	11%