One Pan Veggie Quesadilla
10 min • 340 cal
Italian • Lunch
Caprese Pasta Pan
20 minEasy4 servings
🧮Serving Size Calculator
4
servings
380
calories
14g
protein
48g
carbs
14g
fat
Ingredients
- 12 oz penne or rigatoni pasta
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, torn into bite-sized pieces
- 1/4 cup fresh basil, chopped (plus more for garnish)
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar (glaze for drizzling)
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper, freshly ground
- 1/4 cup reserved pasta water
- 2 tbsp butter
- 1/4 cup parmesan cheese, freshly grated
- Fresh arugula for serving (optional)
Instructions
- 1
Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 2
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
- 3
Add cherry tomatoes cut-side down to the pan. Cook undisturbed for 2-3 minutes until they start to caramelize and release their juices.
- 4
Gently shake the pan and stir tomatoes. Cook for another 2 minutes until most tomatoes have burst and released their liquid.
- 5
Add the drained pasta to the pan. Toss vigorously with the tomatoes, adding pasta water a splash at a time to create a light sauce.
- 6
Remove from heat. Add butter and parmesan cheese. Toss until cheese is melted and pasta is coated.
- 7
Add torn mozzarella pieces and fresh basil. Toss gently - the residual heat will melt the mozzarella just enough.
- 8
Drizzle with balsamic glaze. Taste and adjust seasoning with salt and pepper.
- 9
Serve immediately with extra fresh basil, parmesan, and a drizzle of good olive oil. A handful of arugula on top adds a nice peppery bite.
Pro Tips
💡
Use the best cherry tomatoes you can find - they should be sweet and ripe since they're the star of this dish.
💡
Tear the mozzarella by hand instead of cutting it - irregular pieces melt better and look more rustic.
💡
Reserve pasta water before draining - the starchy water helps the sauce cling to the pasta.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How do I make Caprese Pasta Pan?
This one-pan recipe takes approximately 20 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
What is the difficulty level of Caprese Pasta Pan?
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Can I substitute ingredients?
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
