Caprese Pasta

What could be better than fresh tomatoes, basil and mozzarella, garlic, olive oil and pasta? Everyone should have this easy summer-into-fall recipe in their repertoire. Its simple, delicious and sure to be a crowd pleaser. It has been a staple in my kitchen since I was a teenager.


16 ounces pasta of your choice

8 ounces fresh mozzarella, cut into small cubes

12-15 fresh basil leaves, rinsed, dried and chopped into strips

4-6 tomatoes, chopped

2 cloves garlic, minced

6 T olive oil

Salt and pepper to taste

Parmesan cheese to taste

Bring a large pot of salted water to a boil. Add the pasta and cook per package directions.

In a large bowl, mix the tomatoes and basil together and sprinkle with salt and pepper. Mix in the mozzarella cheese.

During the last two minutes of pasta cooking time, heat the garlic and olive oil in a small saucepan, being careful not to burn the garlic.

Drain the pasta and add to the bowl of tomatoes and mozzarella. Toss the pasta mixture with the garlic and olive oil. The mozzarella cheese will melt slightly as you do this. Add more salt and pepper to taste.

Divide onto plates and sprinkle with parmesan cheese.

Serves 6 -8.

Bon Appetito!


  1. Didn’t we make this at Brent House? 😜 Great post and recipe! I’ll share with my 15-year-old and ask him to make it for our family.


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