Refreshing pasta with tomatoes, mozzarella, and basil, perfect for summer meals or gatherings.
# What You’ll Use:
→ Pasta
01 - 10.5 ounces short pasta such as penne, fusilli, or farfalle
02 - Salt, for boiling water
→ Caprese Mix
03 - 9 ounces cherry tomatoes, halved
04 - 7 ounces fresh mozzarella balls, drained and halved
05 - 1 large handful fresh basil leaves, torn or sliced
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze or reduction
08 - Freshly ground black pepper, to taste
09 - Sea salt, to taste
→ Optional Additions
10 - 1 small clove garlic, minced (optional)
11 - 2 tablespoons toasted pine nuts (optional)
# How-To:
01 - Fill a large pot with water and season well with salt. Bring to a rolling boil. Add the pasta and cook until al dente, following the timing on the package. Drain thoroughly, then rinse under cold water to cool completely.
02 - Place the cooled pasta in a spacious mixing bowl. Add the halved cherry tomatoes, mozzarella balls, and most of the basil leaves, saving a small portion for garnishing.
03 - Drizzle extra-virgin olive oil and balsamic glaze evenly over the mixture. Incorporate minced garlic if using. Season with sea salt and freshly ground black pepper. Gently toss to evenly distribute all ingredients and coat with dressing.
04 - Transfer to a serving bowl or platter. Sprinkle toasted pine nuts and the reserved basil over the top. Serve immediately, or cover and refrigerate for up to 2 hours. For optimal taste, bring to room temperature before serving.
