Caprese Pasta Pan

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. 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. 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. 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. 4

   Gently shake the pan and stir tomatoes. Cook for another 2 minutes until most tomatoes have burst and released their liquid.

5. 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. 6

   Remove from heat. Add butter and parmesan cheese. Toss until cheese is melted and pasta is coated.

7. 7

   Add torn mozzarella pieces and fresh basil. Toss gently - the residual heat will melt the mozzarella just enough.

8. 8

   Drizzle with balsamic glaze. Taste and adjust seasoning with salt and pepper.

9. 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.

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