Try this super simple penne caprese recipe with fresh cherry tomatoes, mozzarella, and basil. With just a few ingredients, you can whip up a delightful pasta dish in just about 20 minutes.
This penne caprese recipe is versatile - serve it warm for a cozy meal or chill it for a refreshing pasta salad, which is ideal for grilling parties, potlucks, or picnics. The caprese-style pasta dish is also easy to make, light, and flavorful. Feel free to mix in different ingredients to suit your taste.
A Caprese salad is a simple Italian dish with fresh tomatoes, mozzarella cheese, and basil. It's typically seasoned with olive oil, salt, and pepper. If you love the salad, you’ll definitely enjoy this cherry tomato penne pasta caprese version. It has the same fresh flavors you love but is more filling and satisfying. The pasta adds a comforting, hearty touch, making it a perfect main dish.
Try more Italian pasta recipes, such as Tomato and Ricotta Pasta, Mascarpone Tomato Pasta, or Ricotta Lemon Pasta.
Ingredients: 7 + salt and pepper
Prep time: 10 minutes
Cook time: The pasta cooking time (about 10 minutes)
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Recipe ingredients
Penne or any other short pasta you like. Really, anything goes.
Mozzarella: One ball of fresh mozzarella. Try this Chorizo and Pasta Bake with mozzarella, too.
Fresh cherry tomatoes. If you don’t have cherry tomatoes, you can use other types of small tomatoes or even ripe, flavorful, regular-sized tomatoes chopped into smaller pieces.
Fresh basil leaves are a must; they add so much flavor that dried basil can’t match.
Other ingredients: Extra virgin olive oil, balsamic vinegar, one garlic clove, salt, and black pepper to make a simple and flavorful dressing.
See the recipe card for the full recipe and ingredient quantities.
Additions
Pesto: To make the most delicious pesto pasta salad, mix the pasta with about 3.5 oz (100 g) of pesto before adding it to the tomato and cheese bowl. You can also try Pesto Gnocchi or Tuna Pesto Pasta.
Arugula: Add chopped arugula just before serving.
Nuts: Scatter some roasted pine nuts or chopped almonds over the dish just before serving.
For a Greek-style pasta dish, replace mozzarella with freshly crumbled feta cheese and basil with fresh oregano. In this case, you could also add one small diced green pepper and some olives.
How to make penne caprese?
Step #1: Halve or quarter the tomatoes and place them in a large bowl. Add torn mozzarella, oil, vinegar, salt and pepper. Stir well and leave to stand while you cook the pasta.
Cook the pasta in salted water al dente, then drain it well.
Step #2: Add pasta to the tomato and mozzarella bowl. Stir well to combine and adjust the taste with more vinegar, salt, and pepper. Add the torn basil leaves and stir again.
Tips
Add the torn basil just before serving to keep it looking fresh. If left in the dish too long, it might turn brown around the edges. Eating leftovers with the basil mixed in is OK, but it will look nicer if you add it right before serving.
How to serve and store?
Serve the penne caprese immediately for a warm meal, or refrigerate it in a covered bowl to enjoy later as a pasta salad. If serving chilled, let it come to room temperature and adjust the seasoning if needed before serving.
You can store leftovers in an airtight container for 2-3 days. However, caprese pasta isn't suitable for freezing, as the uncooked tomatoes won't taste good once thawed.
More light summer dishes
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📖 Recipe
Easy Penne Caprese
Equipment
- Large mixing bowl
- Large pot
- Colander
Ingredients
- 10 oz cherry tomatoes 300 g, Note 1
- 1 ball of mozzarella full fat
- 3 tablespoons olive oil more to taste
- 1 tablespoon balsamic vinegar
- 1 garlic clove grated
- fine sea salt and ground black pepper to taste
- 9 oz penne 250 g, Note 2
- 2 large sprigs of basil about 15 leaves, more to taste
Instructions
- Tomatoes and mozzarella: Halve or quarter the tomatoes and place them in a large bowl. Add torn or chopped mozzarella, oil, vinegar, salt, and pepper. Stir well and let the mixture stand while you cook the pasta.10 oz cherry tomatoes / 300 g + 1 ball of mozzarella + 3 tablespoons olive oil + 1 tablespoon balsamic vinegar + 1 garlic clove + fine sea salt and ground black pepper
- Pasta: Bring a large pot of water to a boil. Add salt generously, then the pasta. Cook the pasta al dente (according to the packet’s instructions). Drain well in a colander.9 oz penne/ 250 g
- Combine: Add the cooked penne to the tomato and mozzarella bowl and stir to combine. Adjust the taste with vinegar, salt, and pepper as needed. Mix in the torn basil leaves just before serving.2 large sprigs of basil
- Serve the dish immediately as a warm main meal or refrigerate it, covered, to serve as a pasta salad. Bring it to room temperature, adjust the taste again, and add fresh basil just before serving.
Notes
- Tomatoes: You can use other types of small tomatoes or even ripe, flavorful, regular-sized tomatoes chopped into smaller pieces.
- Pasta: You can use any other short pasta you like.
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