Pasta Caprese
Celebrate summer with this easy, fresh, light and tasty pasta caprese, made with fresh tomatoes and basil.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Servings: 4 servings
Calories: 570kcal
- ¼ cup extra virgin olive oil
- 2 teaspoon lemon juice plus extra as needed
- 1 shallot small, minced
- 1 clove garlic minced
- salt and pepper
- 1-½ pounds tomatoes cored, seeded, and cut into ½-inch pieces
- 12 ounces fresh mozzarella cut into ½-inch pieces and patted dry with paper towels
- 1 pound penne pasta or fusilli, or other short, tubular pasta
- ¼ cup fresh basil chopped
Whisk oil, lemon juice, shallot, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl.Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 mins. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 mins.
Bring 4 quarts of water to a boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente, about 10 mins. Drain pasta well.
Add pasta and mozzarella to tomato mixture and gently toss to combine. Let sit for 5 minutes. Stir in basil, season with additional lemon juice, salt, pepper, and sugar to taste, and serve immediately.
Calories: 570kcal | Carbohydrates: 41g | Protein: 26g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 538mg | Potassium: 270mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1126IU | Vitamin C: 10mg | Calcium: 446mg | Iron: 2mg