Caprese Pasta
Caprese pasta combines the classic flavors of caprese salad with rigatoni in a simple sauce made from ripe campari tomatoes, sliced basil, and fresh mozzarella pearls. This satisfying recipe is ready in under 15 minutes!
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Ingredients
- 1 pound rigatoni
- 2-3 tablespoons olive oil
- 4 garlic cloves (minced)
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon coarse salt
- 16 ounces campari tomatoes
- ⅓ cup fresh basil leaves
- 8 ounces fresh mozzarella pearls
Instructions
- Cook rigatoni according to package instructions until al denté. Reserve 1/2 cup of pasta water, drain and set aside.
- Heat olive oil in a skillet over medium high heat.
- Add the minced garlic and sauté until fragrant.
- Add tomatoes to the pan and season with salt.
- Cook tomatoes over medium heat, stirring occasionally, until the tomatoes have softened.
- Add a few tablespoons of pasta water, stirring to create a thin sauce. Adding more pasta water if needed.
- Add the cooked rigatoni pasta and sliced basil to the pan, stirring until well coated with sauce.
- Add fresh mozzarella pearls to the pan and stir again until the cheese has started to melt slightly.
- Garnish with grated pecorino romano cheese and serve.
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Nutrition
Calories: 339kcal Carbohydrates: 46g Protein: 14g Fat: 11g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 22mg Sodium: 331mg Potassium: 293mg Fiber: 3g Sugar: 3g Vitamin A: 735IU Vitamin C: 8mg Calcium: 166mg Iron: 1mg