This twist on the classic caprese salad combines pasta with juicy tomatoes, creamy mozzarella cheese, and fragrant basil leaves, all tossed in a simple yet flavorful garlic and olive oil sauce.
¼teaspoonCrushed red pepper flakes, or more to taste
1pintgrape or cherry tomatoeshalved
¼teaspoonsalt
¼teaspoonpepper
8ozmozzarella pearls
½cupchopped basil
Instructions
Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package directions. Reserve two cups of pasta water. Drain pasta; set aside.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and seasoning; cook for about one minute before adding tomatoes. Let tomatoes cook until they soften and blister, stirring occasionally.
Add drained pasta and ½ cup of the reserved pasta water, tossing until pasta is fully coated with the sauce, adding a little more water if needed.
Remove pan from heat and add basil and mozzarella balls, tossing to combine all the ingredients. Serve immediately.
Notes
How to Cut Basil
Rinse the leaves under cold water and pat dry. Remove leaves from stems.
Stack the basil leaves on top of each other, facing the same direction.
Roll the stacked basil leaves into a tight cigar-like cylinder.
Chiffonade: Slice the leaves crosswise into thin ribbons.