Creamy Caprese Pasta
Recipe GLPRa9da23ce6bc0cc
A fresh and elegant Italian pasta dish featuring tender rigatoni coated in a silky cream sauce with sweet grape tomatoes, creamy mozzarella balls, and aromatic basil. This light yet satisfying dish brings together classic Caprese flavors with a delicate touch of butter and milk, finished with a bright mint garnish. Perfect as a main course or special side dish that comes together in just 17 minutes.
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Ingredients
1 lb penne rigatoni pasta
1 teaspoon salt for pasta water
2 tablespoons olive oil
1 cup grape tomatoes, halved
1 tablespoon tomato paste
¼ cup whole milk
3 ounces fresh mini mozzarella balls
½ tablespoon butter
A handful of fresh basil leaves
A few fresh mint leaves for garnish
Directions
Bring a large pot of water to a boil and add salt. Add the rigatoni pasta and cook according to package directions until al dente. Reserve about ¼ cup of pasta cooking water, then drain the pasta well.
While the pasta cooks, heat olive oil in a large pan over medium heat.
Add the halved grape tomatoes to the pan and sauté for about 2 minutes, then stir in the tomato paste and cook together for 1 minute, stirring constantly.
Pour the milk into the pan and stir well to combine with the tomato mixture, creating a light cream sauce.
Add the drained pasta to the pan along with a splash of the reserved pasta water, and stir gently to coat all the noodles with the sauce.
Scatter the mozzarella balls and butter pieces over the pasta, then cover the pan with a lid.
Reduce heat to low and let the mozzarella and butter melt into the pasta for about 2 minutes. Remove from heat, tear in the fresh basil leaves, and toss everything together until well combined.
Divide the pasta among serving bowls and garnish with fresh mint leaves. Serve immediately while warm.
