Creamy One-Pot Caprese Pasta Delight
Indulge in this Best One-Pot Caprese Pasta Recipe, where creamy mozzarella meets tangy tomatoes in a delightful dish that bursts with flavor. With fresh basil and a drizzle of balsamic, every bite is a taste of summer.
Servings 4 servings
Calories 350kcal
Ingredients
- 12 oz farfalle pasta
- 2 cups cherry tomatoes halved
- 1 cup fresh mozzarella balls halved
- 1/2 cup fresh basil leaves chopped
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 1/4 cup grated Parmesan cheese
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the halved cherry tomatoes to the pot, stirring well.
- Stir in the dried farfalle pasta and season with salt and black pepper.
- Pour in 4 cups of water and bring to a boil.
- Reduce to a simmer and cover the pot for about 10-12 minutes, or until the pasta is cooked through.
- Add the mozzarella and basil once the pasta is cooked, stirring gently.
- Drizzle with balsamic vinegar and stir well before serving.
- Serve immediately, garnished with extra basil and a sprinkle of Parmesan cheese.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to revive the creamy texture.