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Rigatoni Caprese with Fresh Mozzarella and Basil

Rigatoni Caprese with Fresh Mozzarella and Basil prepared dish

This bright italian pasta pairs al dente rigatoni with burst cherry tomatoes, fresh mozzarella, basil, and a glossy olive oil sauce. It captures the flavors of a classic caprese salad in a satisfying weeknight dinner.

This recipe is italian style, dinner, scaled for 6 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 6

Quick cooking notes

  • Core ingredients include pasta cooking water, cherry tomatoes, red pepper flakes, fresh basil leaves.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.75 cup pasta cooking water (reserved)
  • 4 cups cherry tomatoes (halved)
  • 0.25 tsp red pepper flakes
  • 1 cup fresh basil leaves (loosely packed and torn)
  • 0.5 cup parmesan cheese (finely grated)
  • 0.5 tsp black pepper (freshly ground)
  • 1 tbsp balsamic vinegar
  • 12 oz fresh mozzarella pearls (drained)
  • 3 tbsp extra-virgin olive oil
  • 1 lb rigatoni (dry)
  • 4 cloves garlic (thinly sliced)
  • 2.5 tsp kosher salt (divided)

Instructions

  1. Bring 5 quarts of water to a rolling boil in a large 6- to 8-quart pot over high heat, which should take about 8-10 minutes.
  2. While the water heats, halve 4 cups cherry tomatoes on a cutting board, slice 4 cloves garlic, tear 1 cup basil leaves, and drain 12 oz fresh mozzarella pearls so all ingredients are ready before cooking.
  3. Add 2 tsp kosher salt to the boiling water, stir in 1 lb dry rigatoni with a long spoon, and cook over high heat for 10-12 minutes, stirring occasionally, until the pasta is al dente with a firm center.
  4. Before draining the pasta, ladle 0.75 cup pasta cooking water into a heatproof measuring cup, then drain the rigatoni in a colander without rinsing it.
  5. While the pasta cooks, heat 3 tbsp extra-virgin olive oil in a 12-inch skillet over medium heat until shimmering, about 1 minute.
  6. Add 4 cloves thinly sliced garlic and 0.25 tsp red pepper flakes to the skillet, and cook over medium heat for 45-60 seconds, stirring constantly with a wooden spoon, until the garlic is fragrant and just pale golden but not browned.
  7. Add 4 cups halved cherry tomatoes, 0.5 tsp kosher salt, and 0.5 tsp black pepper to the skillet, then cook over medium-high heat for 5-6 minutes, stirring occasionally, until the tomatoes soften, release juices, and some skins begin to collapse.
  8. Pour 1 tbsp balsamic vinegar into the skillet and cook over medium-high heat for 1 minute, scraping the bottom of the pan, until the tomato juices look lightly syrupy.
  9. Add the drained rigatoni to the 12-inch skillet and toss over medium heat for 1-2 minutes, adding the reserved pasta cooking water 0.25 cup at a time as needed, until the sauce lightly coats the pasta and looks glossy.
  10. Remove the skillet from the heat, add 12 oz drained fresh mozzarella pearls and 0.5 cup finely grated Parmesan cheese, and fold gently for about 30 seconds so the mozzarella softens slightly but still holds its shape.
  11. Add 1 cup torn fresh basil leaves and toss off the heat for 15-20 seconds, just until the basil is evenly distributed and lightly wilted.
  12. Taste the pasta, adjust only if needed with a small pinch of salt or pepper, then serve immediately in warm shallow bowls while the rigatoni is hot and the mozzarella is creamy.

Nutrition (per serving)

  • Calories: 509
  • Protein: 23 g
  • Fat: 22 g
  • Carbohydrates: 57 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 1110 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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