This caprese pasta with sweet cherry tomatoes, fresh basil, and creamy mozzarella is the easiest one pot recipe! It's ready in 25 minutes, perfect for weeknight dinners.
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 the pasta is thoroughly cooked and water reduced. Stir occasionally. Remove from heat and let stand for 2 minutes.
Stir in the shredded mozzarella cheese; stir until thoroughly combined and melted.
Taste the dish for salt and pepper and adjust accordingly.
Garnish with fresh mozzarella cheese pearls and fresh basil leaves.
Serve immediately.
Notes
Liquid: The amount of water we are using is spot on for the pasta type we're working with. Now, if you're thinking of adding any extra liquids, like a pasta sauce, it's gonna shift the amount of water you'll need. So, if you're going with any other liquid, you'll want to cut back on the water. If you are using gluten-free pasta, you'll have to add more water, up to 1 cup, or adjust as needed.
Water: If you want to boost the flavor, here's a tip: instead of using all water, mix it up with 2 cups of vegetable broth and 2.5 cups of water. It's a simple switch that can really amp up the taste.
Salt: I start with about 3/4 teaspoon salt for the water and then always add a bit more after I taste it once it's done cooking.
Proper Storage: Keep leftovers in a sealed container in the refrigerator for 2 to 3 days. Reheat servings in the microwave or on the stovetop in a pan until warm.
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.