Easy Caprese Pasta

 Full of deliciously fresh ingredients, this simple pasta dish is bursting with flavour. Perfect for a quick weeknight meal, this pasta is coated in an uncomplicated roast tomato sauce, combined with fresh mozzarella and basil. 

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I think we have finally emerged from second winter here in Ontario Canada. Every year around this time, mother nature loves to confuse us all with a week of gorgeous temperatures, only to come back with a vicious storm of ice and snow. I think we are all truly hoping this was the last one!

With Spring finally here I've been craving lighter food and this totally fits the bill. Deliciously sweet grape tomatoes are roasted until they burst, then added to an easy sauce, which is tossed with al dente pasta. Mini bocconcini and fresh basil are then added, for a mouthwatering pasta dish.

What type of dish is Caprese?

Caprese, a simple Italian salad, is made with only a few ingredients and is so easy to prepare. Fresh mozzarella, tomato, basil and olive oil are transformed into a fresh and tempting salad. 

How to make this Easy Caprese Pasta:

• prepare your favourite cut of pasta, according to package directions
• roast the grape tomatoes in the oven until they burst.
• add the roasted tomatoes to the remaining sauce ingredients
• toss the pasta into the sauce and stir in the bocconcini and fresh basil

PIN IT!!!

Equipment needed for this recipe

• pasta pot
• colander
• rimmed baking sheet
• skillet
• tongs
• chef knife
• cutting board

Caprese Pasta

1 box farfalle pasta
1 pint grape tomatoes
2 Tbs olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
a pinch of coarse sea salt
1/2 C milk
2 Tbs seasoned tomato paste
4 Tbs fresh basil, chopped
1 C (200g container) baby bocconcini,drained

Preheat oven to 400 degrees.

Cook pasta according to package directions, in a large pot of salted boiling water.

While pasta cooks, place grape tomatoes on a rimmed baking sheet. Drizzle with olive oil and season with dried basil, oregano, garlic powder and sea salt. Bake in oven for 5-10 minutes; until tomatoes begin to burst.

While tomatoes roast, combine the milk and tomato paste in a skillet and heat to a boil. Reduce to simmer and add in the roast tomatoes and 3 Tbs fresh basil. Simmer until pasta is cooked through.

Drain pasta and return to the pot. Add in the tomato sauce and bocconcini and toss to coat. Place in a serving dish and garnish with remaining Tbs of fresh basil, before serving.