One Pan Caprese Pasta

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.

One Pan Caprese Pasta - This is so good!!!

This Caprese Pasta is light and fresh and has the savory flavors of the classic 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. (Especially since it’s currently 95 degrees at 7 pm). Wouldn’t this be a great Christmas side dish?


Here are the tools you will need:

Start by cooking some onion in a little olive oil. Add dry pasta – I love the larger Rigatoni with this dish, but any smaller pasta will do – fresh basil leaves, garlic and sliced grape tomatoes. 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. Then remove the cover and crank up the heat, letting the remaining liquid reduce down for about seven minutes or so.


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 ten minutes. Top with a sprinkling of Balsamic Vinegar (my favorite part!) and chopped basil leaves and serve hot.

One Pan Caprese Pasta

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A pan of pasta with cheese, tomatoes, and basil

One Pan Caprese Pasta

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 main dish servings


  • 1/2 cup diced white onion
  • 1 tablespoon olive oil
  • 2 1/2 cups dry pasta
  • 1 package of grape tomatoes sliced in half
  • 5 fresh whole basil leaves
  • 2 teaspoons minced garlic
  • 2 1/2 cups water
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 1 1/2 cups fresh diced Mozzarella (about 8 oz)
  • 2 tablespoons Balsamic Vinegar
  • Chopped basil leaves for garnish


  • 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.


 For more delicious one pan meals, be sure to try:


Spicy Lemon Chicken Pasta

One Pot Cheesy Smoked Sausage and Pasta Skillet - A 20 minutes meal that cooks all in one pot for less mess and goes quickly from stove to table!

Cheesy Sausage Pasta

Italian Sausage & Tortellini Skillet - Just a few ingredients come together to make this incredibly cheesy dish that starts on the stove and finishes in the oven in under 30 minutes!

Italian Sausage and Tortellini

For all one pan meals, go HERE.

For all recipes on the site, go HERE.

Quick and Delicious One Pan Caprese Pasta - Perfect for a busy weeknight meal or a late night craving

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Kristin Maxwell

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.

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  1. i’ve made this a few times now and it’s always a hit! the balsamic vinegar adds that sharp flavour that makes this dish stand out. also, no complains from me about only having to wash a single pan 😀

  2. I made this last night with my little sister. I used fresh basil from my vertical herb garden. The only problem was that the water didn’t evaporize so it was a little bit watery. But overall GREAT DISH!

  3. I made this last night. It was fantastic! I was concerned the 2 Tbsp of balsamic vinegar would overpower the dish, but it was amazing! We used grape tomatoes from our garden. Will definitely be making this again! Thank you!

  4. This was incredibly wonderful! I can’t wait to make it again! Simple, easy, quick, delicious. You can have it all.

  5. when i click the one pan link, nothing appears except an image w/ the heading one pot pasta and then when you click , it’s the same image on another page.

  6. I am totally making this dish this weekend!
    Is that garlic in the “before” picture – or are they onions diced really tiny?

  7. I made this last night and the flavor was delicious! However… We did have a problem getting the cheese to be creamy. It ended up being stringy and was hard to eat. Any suggestions on how to get the cheese to melt a little better, or another cheese to use? I don’t want to change it too much because it was so tasty!

    1. Did you use part skim mozzarella? The fresh stuff or the kind that comes in a ball from the deli won’t stretch so much..

  8. Yummy! We made this tonight, and it was great. It was almost too cheesy, but then we realized there’s no such thing as too cheesy.

  9. That looks amazing! I love everthing caprese. Even made a caprese pull apart bread this year. Mmmm.
    Tomatoes and mozzarella are such a great combo.

    Have a beautiful day Kristin!