This easy to make One Pan Caprese Pasta is perfect as a light and fresh main course or as a delicious side dish to your favorite meal.
Why We Love It
This Caprese Pasta is light and fresh and has the savory flavors of the classic caprese appetizer you love, with sweet grape tomatoes, fresh mozzarella cheese and fresh basil leaves. The aroma of the basil and tomatoes as it’s cooking is just heavenly!
This beautiful dish is surprisingly easy to make, and I love that the colors feel like Christmas. It would make a great side dish for the holidays!
How to Make One Pan Caprese Pasta
Get a detailed list of ingredients & instructions in the recipe card below.
Start by cooking some onion in a little olive oil.
Add dry pasta, fresh basil leaves, garlic and sliced grape tomatoes. I love the larger Rigatoni with this dish, but any smaller pasta will do.
Pour water or chicken broth over the pasta and give it a good stir.
Bring the mixture to a boil, then turn down the heat and cover it up, letting the pasta cook and absorb the flavors for about ten minutes.
Remove the cover and crank up the heat, letting the remaining liquid reduce down for about seven minutes or so, or until the pasta is tender.
Once the pasta is cooked just right, remove the pan from the heat and sprinkle on some cubed mozzarella cheese. You could certainly use shredded mozzarella, I just prefer to have these nice chunks of melted cheese throughout the pasta. The fresh cheese melts much better than the pre-shredded. You might want to remove those cooked basil leaves, too.
Cover the pan and let the pasta rest and the cheese melt for about 5-10 minutes. Top with a drizzle of Balsamic Vinegar and chopped basil leaves.
This cheese and tomato pasta is also makes a lovely meatless meal. You’ll get about 4 meal size servings.
If you don’t have all of the ingredients, you can make a few variations.
Pasta – Any small cut pasta will work.
Protein – Try adding some chicken breast chunks. Saute the chicken first (don’t cook it all the way) and then add the pasta, tomatoes and water.
Cheese – Mozzarella is certainly traditional, but you could swap in a different cheese if you prefer.
Store leftovers in an airtight container for up to 3-4 days. Keep in mind that the pasta will be best when fresh. Reheat at 50% power for about a minute. The cheese will solidify when cooled and may not melt properly the second time around.
Preheat a 12 inch skillet or saute pan with 1 tablespoon olive oil over medium heat. Add onions and cook until soft.
Add dry pasta, sliced tomatoes, fresh whole basil leaves, garlic, water, salt and pepper. Stir together to combine.
Bring pasta mixture to a boil. Continue to cook pasta over medium heat, stirring often, until pasta is cooked and the liquid is reduced; about ten minutes.
Top evenly with mozzarella cubes and cover the pan so the cheese can melt.
Sprinkle with Balsamic vinegar and chopped basil for garnish.
Have you tried this recipe?
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.