EFK Tested
EFK Caprese Pasta
A simple warm-weather pasta with cherry tomatoes, fresh mozzarella, basil, olive oil, garlic, and a splash of balsamic or lemon—Caprese flavors turned into an easy family meal.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Bring a large pot of well-salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- 2. While pasta cooks, combine tomatoes, olive oil, garlic, 1/2 teaspoon salt, black pepper, and crushed red pepper if using in a large bowl. Let stand 10 minutes so tomatoes release some juice.
- 3. Add hot drained pasta to the tomato mixture and toss. Add a small splash of reserved pasta water if needed to loosen.
- 4. Let pasta cool for 5 minutes so it does not melt the fresh mozzarella completely.
- 5. Fold in mozzarella, basil, balsamic vinegar or lemon juice, and remaining salt. Add Parmesan if using.
- 6. Taste and adjust acidity, salt, and pepper. Serve warm or at room temperature.
Equipment
Large BlueStar stockpot; colander; large mixing bowl; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; serving bowl.
Food safety & storage
Fresh mozzarella is perishable. Keep it refrigerated until use and refrigerate leftovers within 2 hours. Use leftovers within 3–4 days and return any unused portion promptly to the refrigerator.
View this recipe on the original EFK website ↗