20-Minute Heirloom Tomato Caprese Pasta

Caprese traces to the island of Capri, where ripe tomatoes, fresh mozzarella, and basil became a summer classic. Here those same flavors meet hot pasta in a quick no-cook heirloom tomato sauce finished with balsamic glaze.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 520 cal
• 22g protein
• 58g carbs
• 24g fat
• 5g fiber

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Ingredients

• 12 oz short pasta (rigatoni or penne)
• 1.5 lb ripe heirloom tomatoes
• 8 oz fresh mozzarella pearls or torn fresh mozzarella
• 1 packed cup fresh basil leaves
• 3 cloves garlic
• 1/3 cup extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil and cook the pasta until just al dente according to package timing, usually 9 to 11 minutes; reserve a mug of starchy pasta water before draining.
2. 2While the water heats, core and roughly chop the heirloom tomatoes into bite-size chunks and place them in a large serving bowl so their juices collect.
3. 3Thinly slice the garlic and tear the basil leaves; add both to the tomatoes along with the olive oil, salt, black pepper, and red pepper flakes. Gently fold so the tomatoes begin to release liquid and form a no-cook sauce.
4. 4Drain the hot pasta and immediately tip it into the tomato bowl. Toss vigorously for a full minute so the residual heat softens the garlic slightly and the pasta absorbs the tomato juices.
5. 5If the mixture looks dry, splash in a few tablespoons of the reserved pasta water until it looks glossy and lightly sauced.
6. 6Fold in the mozzarella pearls so they warm and soften without fully melting into strings.
7. 7Taste and adjust salt or pepper. Divide among warm bowls, shower with grated Parmesan, drizzle with balsamic glaze, and finish with a few extra torn basil leaves.
8. 8Serve right away while the pasta is still steaming and the mozzarella is stretchy.