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Caprese Pasta

Active Time: 15 minutes
Total Time: 15 minutes
  • Super Fast
  • Vegetarian
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Why we love it:

An oven-free, gorgeous, and tasty pasta that comes together in 15 minutes? SOLD! If you aren’t making this in the summer (when I wrote it), then follow the instructions in the Substitutions section to roast your tomatoes first.
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Ingredients

  • Crusty Bread (1 loaf)
  • Unsalted Butter (½ stick)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt (to taste)
  • 1⁄2 teaspoon Black Pepper (freshly ground, to taste)
  • 12 ounces Fettuccine Pasta (or pasta of choice)
  • 6 Roma Tomatos (about 1 ½ pounds)
  • 6 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Dried Italian Seasoning
  • 8 ounces Fresh Mozzarella
  • 1 bunch Basil

Cooking Instructions

  • 1. HEAT BROILER TO HIGH

    (or use the toaster oven)

  • 2. BREAD

    Smear slices or a loaf of Italian bread with the butter and garlic powder; add a pinch of salt and pepper. Broil or toast until golden.

  • 3. PASTA

    Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain.

  • 4. TOMATOES

    Dice tomatoes.

    Heat a heavy large skillet over high heat and add the olive oil. Add the Italian seasoning and sauté until fragrant, about 1 minute. Add the tomatoes and sauté just until heated through, about 2 minutes.

  • 5. TOSS

    Add the cooked pasta to the pot. Remove the skillet from the heat, let sit for 2 minutes.

    Add the cheese and basil, and toss to coat. Season the pasta with salt and pepper, to taste.

  • 6. SERVING

    Serve immediately with large pieces of basil on top and bread on the side.

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Substitutions

  • GLUTEN FREE:
    use GF pasta or make with spaghetti squash or zucchini noodles
  • DAIRY FREE:
    omit mozzarella and add a non-dairy ricotta dollop on top
  • COW DAIRY FREE:
    use buffalo mozzarella or dollops of fresh chevre
  • PASTA TYPE:
    you can use truly whatever makes you happy here
  • TOMATOES:
    almost any kind works here, it’s really great with cherry tomatoes too, just slice in half
  • NOT GREAT TOMATOES:
    see the Culinary Skills section for details
  • ITALIAN SEASONING:
    dried oregano or omit
  • MUST HAVE MEAT:
    I would lay prosciutto over my garlic bread. But you could also sauté ground turkey or chicken sausages with the tomatoes and garlic. Or serve this pasta as a side dish for grilled chicken instead of the main meal

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • If your kids won’t go for tomatoes, serve the pasta noodles with butter and parmesan, top with mozzarella, and offer a scoop of tomatoes on the side
  • I usually boil a few green beans or pieces of broccoli right with my spaghetti, then pull them out with tongs and serve on the side
  • Try cherry tomatoes which are fun to pop and a good gateway tomato for kids new to them

For Toddlers

  • If using spaghetti, cut up the sections so it’s easier to eat
  • Add fruit to round out the meal

For Choosy Eaters

  • Just go for butter and parmesan noodles here with a side of green vegetable

Prep Ahead & Use It Up

  1. This doesn’t prep ahead well but it’s fast! 
  2. Leftovers are great cold as a pasta salad

Culinary Skills

  • Juicy summer tomatoes will have lots of liquid that tastes great because it turns into the sauce. In the winter, tomatoes will be more firm, less sweet, and less juicy. During those times, quarter the tomatoes and douse with olive oil, minced garlic, herbs and a pinch of salt. Roast at 425 until blistered and juices have been released. Toss this into the pasta rather than following that sauté step
  • Cherry tomatoes are also easy and work well in this recipe
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