Caprese Pasta

Ingredients

• 400 g penne or fusilli
• 300 g cherry tomatoes, halved
• 200 g fresh mozzarella, torn into pieces
• ¼ cup extra-virgin olive oil
• 2 cloves garlic, minced
• Large handful of fresh basil leaves
• 1 tablespoon balsamic glaze
• Salt and black pepper to taste
• Pinch of red pepper flakes

Instructions

1. Cook the pasta in salted boiling water according to package directions. Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, warm olive oil in a large pan over medium heat. Add garlic and cook 30 seconds. Add cherry tomatoes, salt, and pepper. Cook 3–4 minutes until the tomatoes soften and burst slightly.
3. Toss the drained pasta into the pan with the tomatoes. Add a splash of pasta water and stir to combine.
4. Remove from heat. Add torn mozzarella and most of the basil. Toss gently — the residual heat will just start to melt the cheese.
5. Drizzle with balsamic glaze and scatter remaining basil on top. Serve immediately.

Tips

Substitutions & variations

• Vegan: Use vegan mozzarella and skip the balsamic glaze (or ensure it’s vegan).
• Add protein: Toss in grilled chicken or crispy pancetta.
• Roasted version: Roast the tomatoes at 200 °C for 20 minutes for deeper flavour.