This One-Pot Caprese Pasta recipe is such an easy dinner idea because it’s all cooked in the same pot! The quickest, most delicious pasta dinner you will ever make!
Easy Caprese Pasta Recipe
HI! Happiest of Sundays, everyone!
You guys. It’s the 1st of June! Half the year is already gone! THAT is so weird. Especially when I’m still hanging onto New Year’s resolutions… I have yet to get started on those… 🙂
SO! How is your weekend going? Are you at the beach? The pool? On the couch?!? I’m cool with that. However, and in the words of Nelly; It’s gettin’ hot in herre!
It’s 90-degrees! FINALLY!
The real question is, what do you make for din din when it’s this hot?!
I KNOW I KNOW! PICK ME!!
Umm… One-Pot Caprese Pasta Dinner??
I’m gonna let you in on a little secret. I have a gazillion blog-crushes. Yah, I crush on food blogs. And I read ’em all! It’s what inspires me.
A while back I saw this One-Pot Pasta Meal on Chung-Ah’s blog, Damn Delicious, and I just HAD TO give it a try. You would have done the same. The whole recipe takes place in just one pot!! AND it’s all added IN at the SAAAAME TIME!
I am totally screaming right now, which completely explains all the CAPS and EXCLAMATION points… I’m only doing it because you can’t hear my excitement! (!!!!!)
Only 3 minutes after reading her recipe, I was at the stove mixin’ and stirrin’ the pasta, making din din at 9:45 pm. Don’t judge. That’s my R&D department doing its thaaaang.
Wondering if it would all work with my favorite bow tie-caprese pasta dinner, I gave it a go and, obviously, it all came together, thus we lived happily ever after for eternity…
So, basically, that should give you an idea as to how extremely satisfied we were with our dinner.
Since I shouldn’t be taking any more of your time, just hit print and make this pasta dinner tonight. No. Make it NOW! It’s super quick, super delicious, and suuuuper easy!
One Pot Caprese Pasta
- 4-1/2 cups water
- 3 tablespoons olive oil
- 1 pound farfalle (bow tie) pasta
- 1 pint cherry tomatoes, halved
- 1/2 cup basil leaves , packed
- 3 garlic cloves , minced
- salt and fresh ground pepper , to taste
- 1-1/2 cups part skim shredded mozzarella cheese
- balls of fresh mozzarella cheese and fresh basil leaves for garnish (optional)
- In a stockpot, combine water, olive oil, pasta, halved tomatoes, basil leaves, garlic, salt and pepper.
- Cook over high heat and bring to a boil.
- Reduce heat to a simmer and continue to cook for 11 to 12 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
- Remove from heat and let stand 2 minutes.
- Stir in shredded mozzarella cheese; stir until thoroughly combined.
- Taste for salt and pepper; adjust accordingly.
- Garnish with balls of fresh mozzarella cheese and fresh basil leaves.
- Serve immediately.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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29 comments on “One-Pot Caprese Pasta Dinner”
Very good pasta recipe. I cooked a lot of different recipes, this one looks very attractive and I want to go and cook it.
This recipe is great – with a few modifications. I didn’t have bow tie, so I used orecchiette. There wasn’t enough flavor while I was cooking, so I added 1/4 cup fresh squeezed lemon juice and 1/4 tsp red pepper flakes. I definitely would not add as much shredded mozzarella next time. You only need half that amount.
I love this recipe and have made it several times for my family. Do you think it could be made in an insta pot?! I know it’s not difficult anyway but just curious.
Yes it can be made in the instant pot. Just toss all your ingredients in, quick stir, put the lid on and set for high pressure. Cooking time will be this formula cooking time on pasta box divided by 2 then minus 1. Once done, do a semi-quick release. If pasta is too al dente just put the lid back on for 2-3 minutes. Works with any one pot pasta recipe. 🙂
I made this tonight and it was easy and delicious. I used 2 cups vegetable broth and 2 cups water. I cooked halfway and then added the basil and tomatoes so they wouldn’t get mushy. Perfect!
Hi Katerina, I made this last night and cut the recipie in half, I ran into the same problem with a little excess water but my picky eaters loved it!!!!
if we were to add a source of protein would you reccomend bacon/chicken? If so how would I go about doing that?
Thanks in advance
This did not turn out well for me. I used 4 1/2 cups of water and simmered it for 12 minutes. I ended up having to skim off 1 full cup of water in order for it not to be like soup. I then added a little garlic powder since I may have skimmed off the garlic. It tasted okay, but looked awful. Hmm.. Not sure if the water should be less? Or simmered longer? I followed the recipe exactly so not sure what happened. If anyone has any ideas, let me know!
When I made this recipe, the pasta turned into a very soupy mixture that congealed when cooled. I was so sad! Do you know what I might have done wrong? Maybe the pasta I used? Too much water?
I’m sorry that happened, Madeleine! 🙁 My guess is that it was too much water/not enough pasta. Use an entire box of penne pasta (1-pound) and 4 to 4 1/2 cups of water. Sometimes I play around and use 2 cups water and 2 cups vegetable broth, for change. 🙂
I tried this with gluten free pasta and it totally backfired! The pasta stuck together and the water turned into a weird soupy mixture with no flavor! I wish it would have worked because it looked delicious!
Oh no! 🙁 I hope you had back-up dinner plans! hehe 😉 I haven’t tried making a one pot pasta dinner with gluten free pasta. It works with whole grain, though. I use that a lot and so far, no problems.
I was a little scared to try this gluten free after seeing this comment, but I did and it actually worked really well! I used Barilla gluten free pasta (spirals) and it absorbed all the water really well, so if anyone else wants to try it gluten free definitely try with that brand if you’re worried.
what if we used whole wheat pasta? would it mess up the cooking times?
Hi Stephanie! Yeah, that’s fine. It works the same. I use whole grain pasta almost exclusively and I’ve never had to adjust the time.
What do you think about doing this with fresh spinach vs. fresh basil? I have an allergy to fresh. 🙁 I can do the dried in it for the flavor?
Hi Amanda! You can most definitely use fresh baby spinach, but just stir it in during the last few minutes of cooking instead of adding it in at the beginning.
Gosh this was absolutely amazing!! Such a wonderful, light dinner. Thank you for this…adding this one to the books!
That’s great! Thank you! I’m happy you enjoyed it! 🙂
So, what happens to the water? Does it all get absorbed into the pasta? I’m confused. Guess I’ll have to try it and see.
Yes, it will all get absorbed in the pasta. Give it a try… it’s a really good dish. 🙂
Hello dumb and quick question… Is it 4 1/2 cups of water? Or 2 cups of water? The dash in between 4 and the 1/2 is throwing me off. Thanks
Hi Sara! I used to get a lot of emails asking what 4 1/2 meant and that is when I started adding the dash. 😀 So it’s 4 cups + 1/2 cup or 4 1/2 cups. I hope that makes sense. 🙂
THIS WAS AMAZING!!! Seriously the best pasta and super healthy 😀 We put chicken stock instead of water and that just MADE the dish!!
Love that everything is in one pot! I would definitely go make this right now if it weren’t midnight here! It’s great that I won’t have to look for what to make for tomorrow’s dinner. I know it now!
I absolutely love one pot meals! I also love caprese salad. This sounds amazing!! 🙂 Pinning 🙂
This pasta is seriously oh so dreamy. I want this in my life!
I’ve wanted to try the one pot pasta forever, this is gorgeous!
This dinner really does look delicious and, of course, so colourful.
Ooh, that looks delicious! I love caprese in all of its forms, so why not make it into pasta? 🙂 I’ll have to try this sometime.