Caprese Pasta with Fresh Mozzarella and Pesto

• 8 oz pasta (like fusilli or penne)
• 1/2 cup prepared pesto
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella, diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Steps

1. 1 Cook pasta according to package instructions until al dente; reserve 1/2 cup pasta water, then drain.
2. 2 In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. 3 Add pesto to the skillet and stir to combine with the oil and garlic.
4. 4 Toss cooked pasta into the skillet, adding a splash of pasta water if needed to create a sauce.
5. 5 Fold in cherry tomatoes and diced mozzarella, stirring gently to combine.
6. 6 Season with salt and pepper to taste.
7. 7 Garnish with fresh basil leaves and serve with grated Parmesan on the side.

Equipment

• Large pot
• Skillet
• Colander

Variations

• Add grilled chicken for a protein boost.
• Substitute sun-dried tomatoes for cherry tomatoes for a tangy twist.

Substitutions

• If fresh mozzarella isn't available, use bocconcini or shredded mozzarella.
• For homemade pesto, use fresh basil, pine nuts, Parmesan, garlic, and olive oil.

Pairings

• Chianti wine
• Italian sparkling water with lemon

Nutrition

Tips

• Use high-quality pesto for the best flavor.
• For a richer dish, add a splash of heavy cream to the pesto sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.

Freezing: This dish does not freeze well due to the fresh mozzarella and pesto.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with warm, crusty bread on the side.

FAQ