About this recipe

A fresh, vibrant pasta dish that brings together the classic flavors of a Caprese salad — ripe cherry tomatoes, creamy fresh mozzarella, fragrant basil, and a drizzle of balsamic glaze — all tossed with al dente pasta and good olive oil. It's a simple, no-fuss vegetarian dinner that comes together in under 30 minutes and tastes like summer in every bite.

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Cook the pasta penne according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta cooking water. Drain the pasta penne and set aside.

2. 2

   While the pasta penne cooks, heat the extra virgin olive oil in a large skillet over ^[medium heat]. Add the sliced garlic and cook for 1–2 minutes, stirring frequently, until fragrant and just golden — don't let it burn. Add the halved cherry tomatoes, season with salt and black pepper, and cook for 4–5 minutes, stirring occasionally, until the tomatoes begin to blister and release their juices.

3. 3

   Add the drained pasta penne to the skillet with the tomatoes. Toss everything together, adding a splash of the reserved pasta cooking water as needed to loosen the sauce and help it coat the pasta evenly. Remove the skillet from the heat.

4. 4

   Add the torn fresh mozzarella and most of the basil to the pasta penne and gently toss — the residual heat will begin to melt the mozzarella slightly. Transfer to serving bowls or a large platter. Drizzle generously with balsamic glaze, scatter the remaining fresh basil on top, and finish with grated Parmesan cheese if using. Serve immediately.