Juicy tomatoes, mozzarella, basil, and pasta combine for a refreshing and flavorful summer Italian dish.
# Ingredient List:
→ Pasta
01 - 10.5 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for boiling water
→ Caprese Mix
03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1 large handful fresh basil leaves, torn or sliced
06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic glaze or reduction
08 - Freshly ground black pepper, to taste
09 - Sea salt, to taste
→ Optional Additions
10 - 1 small clove garlic, minced
11 - 2 tbsp toasted pine nuts
# How-to Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain then rinse under cold water to cool.
02 - Place cooled pasta in a large mixing bowl. Add cherry tomatoes, mozzarella, and most of the basil leaves, reserving a portion for garnish.
03 - Drizzle with extra-virgin olive oil and balsamic glaze. If using, add minced garlic. Season with sea salt and freshly ground black pepper. Toss gently until well combined.
04 - Transfer to a serving bowl or platter. Top with toasted pine nuts and the reserved basil leaves.
05 - Serve immediately, or cover and refrigerate for up to two hours. Bring to room temperature before serving for optimal flavor.
