Caprese Penne Pasta
Caprese penne pasta is a quick, fresh, and flavor-packed meal you can whip up any night of the week. It has the components of caprese salad: juicy tomatoes, basil, and creamy (dairy-free) mozzarella combined with al dente pasta. This pasta caprese recipe is dairy free and can easily be made gluten free.
Looking for more healthy seasonal recipes? Try my margherita pasta, burst cherry tomato pasta, or spaghetti alla nerano.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this penne caprese pasta:
- Penne pasta – or other short pasta shapes.
- Extra virgin olive oil
- Fresh garlic
- Italian seasoning
- Fresh tomatoes – these can be anything: sweet cherry tomatoes, grape tomatoes, or larger varieties cut into smaller pieces.
- Dairy free mozzarella balls
- Fresh basil leaves
- Kosher salt & freshly ground black pepper – to taste.
How to Make Caprese Penne Pasta: Step by Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Cook pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and add to a large bowl.
- Make the herb-infused olive oil. Add olive oil, smashed garlic cloves, and Italian seasoning to a small saucepan over medium-low heat.
- Sift and season. Pour the olive oil through a fine mesh sieve directly onto the cooked pasta. Discard the smashed garlic and dried herbs. Season to taste with kosher salt and freshly ground black pepper. Toss to combine.
- Combine. Add the halved cherry tomatoes, torn pieces of creamy mozzarella, and fresh basil leaves. Toss again to combine.
- Serve. Dish up and add a drizzle of balsamic glaze if desired.
Helpful Tips
- Use good ingredients such as high quality olive oil and ripe tomatoes for the best flavor.
- Don’t overcook the pasta. Al dente is best for texture.
- Tear the basil instead of chopping to preserve flavor and color.
Quick Tip: Make the dairy free mozzarella cheese in advance so it has time to chill or use a store-bought option if short on time. I love the brand Miyoko’s Creamery.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this penne caprese pasta recipe using what you already have? Here are some ideas…
- No penne pasta? – use another short pasta shape such as fusilli, farfalle (bowtie), or rigatoni.
- Not dairy free? – use mozzarella pearls.
- Make it gluten free – use your favorite gluten free pasta.
- Add protein – such as grilled chicken, white beans: chickpeas or cannellini, prosciutto, etc.
- Add-ins – red pepper flakes or lemon zest for more dimension of flavor.
Frequently Asked Questions
Yes, it’s a great meal prep meal. It can be served chilled or at room temperature if taking to a summer gathering, etc.
If tomatoes aren’t in season, sun-dried tomatoes can be used in pinch, but they’ll yield a different, deeper umami flavor. Use sun-dried tomatoes packed in oil and use the infused oil from the jar.
More Summery Pasta Recipes
I hope you love this Caprese Penne Pasta! If you make this recipe, please leave a comment & a star rating below. Thank you!
Caprese Penne Pasta
Ingredients
- 12 ounces penne pasta
- ½ cup extra virgin olive oil
- 3 garlic cloves smashed
- 1 tablespoon Italian seasoning
- 1.5 pounds cherry tomatoes, halved (4 cups whole or 24 ounces)
- 1 cup dairy free mozzarella cheese cut into pieces
- large handful fresh basil leaves hand torn
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Cook pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and add to a large bowl.
- Make the herb-infused olive oil. Add olive oil, smashed garlic cloves, and Italian seasoning to a small saucepan over medium-low heat.
- Sift and season. Pour the olive oil through a fine mesh sieve directly onto the cooked pasta. Discard the smashed garlic and dried herbs. Season to taste with kosher salt and freshly ground black pepper. Toss to combine.
- Combine. Add the halved cherry tomatoes, torn pieces of creamy mozzarella, and fresh basil leaves. Toss again to combine.
- Serve. Dish up and add a drizzle of balsamic glaze if desired.