If you’re like me, when you see a Caprese salad on the menu – you order it. Well, I decided to take matters into my own kitchen and whip up a Caprese Pasta!
Using San Giorgio’s thin spaghetti, mozzarella snacking balls, and cherry tomatoes, this is the perfect dish to transition from summer to fall.
Caprese Pasta is something to feel good about because it’s light but also comforting, good for any social occasion or just treating yourself!
Fall is all about bringing people together with good food. Between numerous holidays and everyone’s favorite – SWEATER WEATHER – there are plenty of opportunities to cozy up and get together as a community.
This Caprese Pasta recipe serves 20, so start sending out the e-vites and get together with your neighbors, family, or friends!
Pasta is my go-to when planning to cook for a large group and this Caprese Pasta can be whipped up in less than 30 minutes.
The best part about this Caprese Pasta recipe? It only takes two pots to make! So cleanup is a breeze.
- For added flavor, marinate mozzarella balls in olive oil, rosemary, basil, Italian and herb seasoning.
- Add balsamic glazed chicken for added protein and flavor!
- 6 boxes San Giorgio thin spaghetti
- 20 cups cherry tomatoes
- 48 ounces mozzarella snacking balls, about 6 containers
- 30 ounces tomato paste
- 3 yellow onions, diced
- 2 heads garlic, minced
- 3 cups freshly torn basil
- 1/2 cup olive oil
- 1 1/2 cups cups oregano, chopped
- salt & pepper to taste
- grated parmesan cheese to taste
- Cook pasta according to box directions.
- While pasta is cooking, heat a large skillet with ¼ cup olive oil on medium heat. Add cherry tomatoes, onions and garlic and cook until tomatoes are soft enough to easily smash with the back of a wooden spoon. Lightly smash all the tomatoes (this part is fun!)
- Add tomato paste, basil, oregano, and salt & pepper. Continue cooking until sauce begins to lightly boil.
- When pasta is finished cooking, drain and toss with sauce. Add mozzarella balls, top with Parmesan and fresh basil.
Check out more of my recipes here.