We’ve had so much rain lately that it hardly feels like summer. The last day of school was on Thursday, and instead of warm afternoons and bright skies, we’ve had clouds and chill. I’m ready for sun and warmth — for pool days with the kids, long afternoon bike rides now that school is out, and trading sweaters for shorts.
To bring a little sunshine to the table, I want to share a simple recipe I make all summer long: Easy Caprese Pasta Dinner. This pasta with tomatoes, fresh basil, and mozzarella has become a reliable summer favorite in our house. Even though food bloggers usually chase new ideas, this one keeps returning to our menu because it’s comforting, fresh, and effortless to prepare when tomatoes and basil are at their peak.
Caprese Pasta is essentially the classic Caprese salad transformed into a pasta dish. It highlights the best of summer produce: ripe tomatoes, fragrant basil, and creamy mozzarella. Because it’s so straightforward, I often serve this when I want a lighter dinner—especially on hot evenings when you don’t feel like cooking an elaborate meal, but still want something satisfying and bright.
If you haven’t tried chiffonading fresh basil, it’s worth a moment to learn: stacking leaves, rolling them tightly, and slicing thinly yields delicate ribbons that integrate beautifully into the dish. A little fresh basil goes a long way here, so don’t be shy with it when the flavor is good.
Tomatoes are the star in this recipe, and they’re one of my favorite parts of summer cooking. I love them fresh in salads, roasted for deeper flavor, or simply sliced with a drizzle of olive oil and a pinch of salt. Their natural sweetness and bright acidity make them perfect for light dishes like this Caprese Pasta. Tomatoes also pair well with other simple summer sides — a rustic crostini with ricotta, a quick tomato-corn salsa, or a light chickpea and tomato salad all complement the flavors in this pasta.
More Summer Tomato Recipes
- Herbed Ricotta and Tomato Crostini
- Grilled Cheese with Tomato, Avocado, Bacon, and Arugula
- Warm Chickpea Salad with Tomatoes
- Pizza Caprese with Garlic Focaccia Crust
- Roasted Tomato Caprese Salad
Have you ever made a Caprese pasta? It’s an easy way to celebrate summer tomatoes.
Pasta Caprese
This pasta captures the flavors of a classic Caprese salad—ripe tomatoes, fresh basil, and soft mozzarella—tossed with pasta for a fresh summer dinner. It’s quick to prepare and perfect for warm evenings when garden tomatoes are at their best.
Ingredients
- 16 ounces pasta, cooked al dente
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 6 cloves fresh garlic, minced
- 20 ounces cherry or grape tomatoes
- 1/2–1 teaspoon salt, to taste
- 1/4–1/2 teaspoon pepper, to taste
- 1 1/2 tablespoons balsamic vinegar, or to taste
- 1/2 cup thinly sliced fresh basil
- 1 cup fresh mozzarella, diced or small mozzarella balls
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- While the pasta cooks, heat the olive oil in a skillet over medium heat. Sauté the diced onion until golden and tender, about 5–7 minutes. Add the minced garlic and cook for 1–2 minutes more, until fragrant.
- Add the cherry or grape tomatoes to the skillet and cook until they begin to soften and pop, releasing their juices.
- Stir in the balsamic vinegar, then add the cooked pasta to the pan. Season with salt and pepper to taste.
- Reduce the heat to low and stir in the basil. Let the pasta sit in the warm pan for 1–2 minutes so the flavors meld and the juices coat the noodles.
- Remove the pan from the heat and gently fold in the diced mozzarella. You want the cheese warmed, not melted. Serve immediately.
Nutrition (per serving)
Calories: 309 • Total Fat: 10g • Saturated Fat: 5g • Sodium: 553mg • Carbohydrates: 43g • Fiber: 4g • Protein: 13g
These values are estimates and provided as a general guideline.
If you make this dish, try to use the ripest tomatoes you can find and fragrant fresh basil. Small, sweet cherry tomatoes work beautifully because they burst with flavor when cooked briefly. Serve the pasta with a crisp green salad, crusty bread, or a simple antipasto for a relaxed summer meal.
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