Simple Caprese Penne Pasta

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This simple Caprese Penne Pasta is fresh, light, and so easy to make. With basil from the garden, creamy mozzarella, roasted cherry tomatoes, and a tangy balsamic sauce, it’s the perfect summertime pasta dinner.

If you like quick pasta dishes for dinner, you have to try my Spinach Lemon Pasta too.

Plate of Caprese Penne Pasta topped with a balsamic glaze drizzle, fresh basil, mozzarella pearls, and the roasted tomato balsamic sauce.

This year I started a cute little garden. It’s got your basic tomatoes, peppers, radishes, onions, and lots of herbs. But my basil plant has been thriving! I have cut it back 4 or 5 times already and it just keeps on giving. This is great for us because we loves the taste and smell of basil.

The first thing I made was this caprese pasta. I can’t wait for my cherry tomatoes to be ripened so I can use those too. But I kid you not, we have ate it at least once a week for the past month or so. The flavors and textures are so fresh and delicious. Plus you’ll love how…

it’s done and on the dinner table in 20 minutes
it satisfies your pasta craving without being overly rich and heavy
made on the stove-top, so no heating up your house
the flavor profile is complex (fresh, tangy, herbaceous, creamy)
you can use your garden veggies and herbs, if you grow your own

We also like to use our basil harvest in my Garlic Basil Chicken recipe.

Close up of the caprese pasta with the roasted tomatoes, mozzarella pearls, and fresh basil.

Caprese Penne Pasta Ingredients

Here’s everything you will need to make this recipe, plus a few notes and potential substitutions. Pay careful attention to the notes for the balsamic glaze!

Penne Pasta: I prefer penne noodles for this caprese pasta, but you could always use angel hair, macaroni, or other shapes. I also love this recipe with veggie or gluten free penne.
Olive Oil: This is the base of the balsamic sauce. Make sure you’re using a high quality extra virgin olive oil for the best flavor and texture.
Cherry Tomatoes: These little tomatoes work best because they are sweet and roast well in a pan. Always use fresh tomatoes in this recipe, canned just doesn’t taste right.
Fresh Garlic: Minced into very small pieces or grated. You can use garlic powder in it’s place for a more mellow garlic flavor.
Balsamic Glaze: Make sure you are using a glaze and not balsamic vinegar. Using glaze helps cut down on time and it’s the perfect balance of sweet and sour. Balsamic vinegar will give your sauce an overly sour taste.
Spices: We will use a blend of red pepper flakes (optional), Italian seasoning, salt, and black pepper.
Mozzarella Pearls: Mini pearls work the best, but you can always buy a large ball of mozzarella and cut it into small, bite-sized pieces.
Basil: It’s got to be fresh! And bonus points if it’s from your garden. I rolled my basil leaves length wise and chopped them to make ribbons of basil.

Ingredients. Penne pasta, cherry tomatoes, mozzarella pearls, fresh basil, fresh garlic, olive oil, Italian seasoning, red pepper flakes, and balsamic glaze.

How to Make Caprese Penne Pasta

Here’s a quick summary of the steps, the recipe card further down will have complete instructions.

1. COOK THE PENNE PASTA according to package instructions and do not rinse it. You’ll also want to reserve pasta water for the balsamic sauce.

2. MAKE THE BALSAMIC SAUCE by sautéing tomatoes, minced garlic, and red pepper flakes in the olive oil. Add balsamic glaze and Italian seasoning.

3. ADD PENNE PASTA and pasta water toss together until it is well coated in the sauce.

4. TOSS IN the mozzarella pearls, fresh basil, and season with salt and black pepper to your taste preferences. You can even drizzle a small amount of balsamic glaze over the finished pasta.

Step 1. Making the sauce with sautéed garlic, cherry tomatoes, Italian seasoning, red pepper flakes, and balsamic glaze.

Glaze 2. Balsamic sauce coating penne pasta, mozzarella pearls, and fresh basil.

How to Store Leftover Pasta

Although I doubt you’ll have leftovers, we never do. The caprese pasta should be stored in an airtight container and in the refrigerator for up to 4 days. You can eat leftovers cold or lightly warmed up using the microwave.

Things to Eat With Your Caprese Penne Pasta

This pasta is a meal in itself, but I also love it with homemade focaccia or a crusty garlic bread. If you want to add protein, grilled chicken, mackerel, and steak are great choices.

I personally like it with a glass of dry wine and a slice of lemon curd cake to follow. No matter how you serve it, I know it’s going to be delicious!

A pan of the pasta with two forks for eating.

Frequently Asked Questions (FAQ’s)

Can I use balsamic vinegar in place of the balsamic glaze?

No, balsamic vinegar is not the same as balsamic glaze. We use a glaze because it’s a balance of sweet and tart. Plus it’s thicker in texture. If all you have is balsamic vinegar, I recommend you reduce it into a glaze.

Why is my caprese pasta dry?

This happens when the balsamic sauce has been over-reduced. I recommend following my directions closely and using the pasta water. You may also have to add a little more balsamic glaze or pasta water to get it how you like it.

What defines caprese?

Traditional caprese is an Italian salad made with slices of tomato, mozzarella, basil leaves, and it’s topped with olive oil, occasionally a balsamic glaze. This caprese pasta pays homage to a classic!

Fresh basil on top of a plate of caprese pasta.

More Easy Dinner Recipes To Try

There is nothing better than a delicious dinner with minimal ingredients. Here are more ideas for you.

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Caprese Penne Pasta

Elizabeth Swoish

Summers were made for this fresh and light Caprese Penne Pasta. It's easy to make, loaded with fresh ingredients, and is perfect for satisfying pasta cravings.

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Prep Time 20

Total Time 20

Course Main Course

Servings

Calories 304 kcal

EQUIPMENT

skillet - large, 12 inch
large pot - with straining cover

INGREDIENTS

8 ounces penne pasta - reserve ⅓ cup pasta water
3 tablespoons extra virgin olive oil
10 ounces cherry tomatoes - halved
3 cloves garlic - grated or finely minced
⅛ teaspoon red pepper flakes
3 tablespoons balsamic glaze
1 teaspoon Italian seasoning
salt - to taste
black pepper - to taste
⅓ cup mozzarella pearls
⅓ cup basil

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add and cook the penne according to package instructions (typically 10 to 12 minutes). Reserve ⅓ cup of pasta water before draining the pasta, do not rinse.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the halved cherry tomatoes and sauté for 4 to 5 minutes.
Add the minced garlic and red pepper flakes, stir and sauté until fragrant for 1 minute.
Add the balsamic glaze, Italian seasoning, and half of the pasta water. Stir and allow it to heat together for another minute.
Once it begins to lightly simmer, add the penne pasta. Stir together until the sauce coats the pasta.
NOTE: If the pasta sauce seems dry, add more pasta water a little at a time.
Remove skillet from heat, add mozzarella pearls, fresh basil, and toss a few times. Season with salt and black pepper to taste and add a small drizzle of balsamic sauce before serving.

RECIPE NOTES

Storing Information

Refrigerated, in an airtight container for up to 4 days.
Freezing or storing at room temperature is not recommended.

Serving Suggestions

tastes great with a homemade focaccia or a crusty garlic bread
add a protein like grilled chicken, mackerel or other types of fish, steak
my preference is with a glass of dry white wine and a slice of lemon curd cake

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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