Tomato and Mozzarella Caprese Pasta Recipe

This pasta is, hands down, my favorite dish I make at home. Tomatoes, basil and fresh mozzarella – ahhh, what’s not to love? During the summer when tomatoes are at their peak and I can just send one of the kids into the backyard to pick basil from our garden, and we’ll all sit down to devour a not-so-hot and not-too-heavy pasta, it’s simply the best. You are going to make this dish and then spend a week thanking me for introducing you to its deliciousness, I predict. Pin it – pin it now!

Tomato & Mozzarella Caprese Pasta

Makes 8 Servings

1 pound of your favorite pasta
1 yellow onion, chopped
4-6 cloves of garlic, chopped
3 tbsp extra virgin olive oil, divided
5-6 vine-ripened tomatoes
1 1/2 tsp kosher salt
Freshly ground black pepper
1 tbsp balsamic vinegar
8 oz fresh mozzarella, cubed
6-7 large basil leaves, thinly sliced

Cook pasta according to package directions. Drain and set aside to cool.

Heat 1 tbsp oil in a small skillet over medium high heat. Add the garlic and onion and cook until they start to soften and become a little translucent, about 2-3 minutes, stirring frequently. Put garlic and onion mixture into a bowl to let cool.

Meanwhile, seed and chop tomatoes and put into a large bowl. When onion mixture is no longer hot, add to tomatoes and stir. Add kosher salt and black pepper to taste. Stir in remained 2 tbsp of oil and balsamic vinegar. When everything is well mixed, carefully stir in mozzarella and basil.

Serve over cooled pasta.

Note: This dinner comes together quickly, but if you have the time, prepare the topping earlier in the day and let marinate a little longer. Makes excellent leftovers, though we don’t usually have any left at the end of the meal!

 

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