Caprese Penne Pasta
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.
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.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
