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Pasta Caprese

Celebrate summer with this easy, fresh, light and tasty pasta caprese, made with fresh tomatoes and basil.
Prep Time10 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 570kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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