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Summer Pasta Caprese Basil

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A bright and refreshing pasta dish capturing summer flavors with cherry tomatoes, mozzarella, and basil.

Ingredients

Scale
  • 10.5 ounces short pasta (penne, fusilli, or farfalle)
  • Salt, for boiling water
  • 9 ounces cherry tomatoes, halved
  • 7 ounces fresh mozzarella balls, drained and halved
  • 1 large handful fresh basil leaves, torn or sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic glaze or reduction
  • Freshly ground black pepper, to taste
  • Sea salt, to taste
  • 1 small clove garlic, minced (optional)
  • 2 tablespoons toasted pine nuts (optional)

Instructions

  1. Fill a large pot with water and season it well with salt. Bring the water to a rolling boil.
  2. Add the pasta and cook until al dente, following the timing on the package. Drain thoroughly, then rinse under cold water to cool completely.
  3. Place the cooled pasta in a spacious mixing bowl. Add the halved cherry tomatoes, mozzarella balls, and most of the basil leaves, saving a small portion for garnishing.
  4. Drizzle the extra-virgin olive oil and balsamic glaze evenly over the mixture. Incorporate minced garlic if using. Season with sea salt and freshly ground black pepper. Gently toss to evenly distribute all ingredients and coat them with dressing.
  5. Transfer to a serving bowl or platter. Sprinkle toasted pine nuts and the reserved basil over the top. Serve immediately, or cover and refrigerate for up to 2 hours.
  6. For the best taste, bring to room temperature before serving.

Notes

Use high-quality ingredients for the best flavor. Adjust garlic based on preference.

Nutrition

Keywords: summer pasta, caprese, basil, vegetarian, light meal

Find it online: https://yourfavoriterecipes.com/summer-pasta-caprese-basil/