This caprese pasta with tomatoes, mozzarella and basil is the perfect speedy dinner – only a handful of ingredients and ready in 15 minutes!

My family loves pasta dishes and I love quick and easy dinners.  That’s why caprese pasta is a hit in my home.   Some other family pasta favorites are cheeseburger pasta and taco pasta.

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Caprese pasta with fresh diced tomatoes, mozzarella balls and thinly sliced basil.

Who is loving tomato season? I sure am! We plant a garden every year and the one thing I must absolutely have is at least half a dozen tomato plants. The older girls are old enough now to know not to pick the tomatoes until they’re ripe, and they run to the garden every day to check on their progress. Once the tomatoes are even somewhat ripe they beg to eat them every day until finally I agree. Not many tomatoes actually make it from the yard into the house to cook with, but oh well, that’s what the farmer’s market is for, right? I can’t complain too much because they’re enthusiastically eating produce, got to take advantage of that while it lasts! Whether you grow your own or buy them at the store, this recipe for caprese pasta is a simple way to enjoy tomatoes.

A pan of angel hair caprese pasta topped with olive oil, tomatoes, basil and fresh mozzarella.

How Do You Make Caprese Pasta?

I use angel hair (also known as capellini) pasta for this caprese pasta – it’s like an ultra thin spaghetti and it cooks in about 5 minutes or less.

A pan of caprese pasta with angel hair pasta, olive oil, fresh basil, tomatoes and mozzarella cheese.

This pasta has all the ingredients of a classic caprese salad – fresh mozzarella, olive oil, basil and tomatoes, with a little garlic for extra zing. When you make this, be sure to let the noodles cool for a few minutes before you add the mozzarella. You want the mozzarella to soften but if it gets too hot it’ll completely melt and make your pasta clumpy and stringy.

So minimal ingredients. Fifteen minutes. And you won’t have to turn on your oven on a hot summer day. Sold? I sure am. I will be repeating this all summer long, both as a meatless main course and an easy side dish. Maybe I can even convince the girls to hand over some of our garden tomatoes this year!

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This post was originally published on April 23, 2015 and was updated with new photos on August 9, 2017.

4.94 from 32 votes

Quick and Easy Caprese Pasta

AuthorSara Welch
Caprese pasta with fresh diced tomatoes, mozzarella balls and thinly sliced basil.
A simple quick and easy caprese pasta with just a few ingredients. You can make it from start to finish in 15 minutes.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course Dinner, Side Dish
Cuisine Italian
Serves 6 servings


  • 12 ounces angel hair pasta
  • 8 ounces of fresh mozzarella cheese cut into 1/2 inch pieces
  • 6 ripe tomatoes I used roma, cored, seeded and chopped
  • 2 cloves of garlic finely minced
  • 6 tablespoons olive oil
  • 1/2 cup fresh basil leaves roughly chopped
  • kosher salt and ground black pepper to taste
  • 2 teaspoons Italian seasoning (or equal parts dried basil, parsley and oregano)


  • Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain.
  • Meanwhile, in a heavy large skillet, heat the olive oil over medium heat. Add the garlic and Italian seasoning and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt and pepper. Serve.


Calories: 368kcal | Carbohydrates: 48g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 246mg | Potassium: 452mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1385IU | Vitamin C: 17.5mg | Calcium: 220mg | Iron: 1.3mg

Hello! I’m Sara!

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Recipe Rating


  1. 5 stars
    This was pretty good, especially for how quick and easy it was to make. It was a good way to use up some of my basil and sauteing the garlic with the Italian seasoning was so aromatic!

    In the future, I would reserve some of the pasta water and toss it in with the pasta in the saucepan. My angel hair was dry and clumped together but the water helped. Serve immediately after adding mozzarella before it gets melty.

    Also, balsamic vinegar and freshly grated parmesan cheese were great additions!

  2. 5 stars
    Made this for the first time for dinner guests. We all loved it! It was so good and was so easy that I was really able to enjoy my guests rather than worry about dinner. Question, can Burrata be used instead of mozzarellas?

  3. I have had this before and I can vouch for the fact that it is FANTASTIC! Your pictures are beautiful by the way:)

  4. What a fresh salad! This would be perfect for a picnic lunch on the beach! PS I love our photos! Beautiful!

  5. 5 stars
    This seriously looks delish! I can’t believe spring is here! I can’t wait to make all the warm weather recipes!

  6. We eat tomatoes as if they are going out of style! What a great idea to put this together. Simple yet delicious and I need that in my crazy life!

  7. This looks like a perfect summer meal! I grew up watching my dad and grandpa grow tomato plants with incredible attention to every variable and detail. It became an art for the…no surprise, I love tomatoes! And I’m happy to see my 3yo does too. Makes me proud 🙂 Thanks for the easy recipe!

  8. Oh basil is one of my favorite herbs, it’s so fragrant. I have 2-3 plants in the summer. This will be the perfect dish to make with them! Thanks for sharing!

  9. YUM! There was an italian restaurant next to my old apartment that made a pasta dish sort of like this and I LOVED it! I’ve never tried making it at home though! Thanks for sharing!

  10. Sara,
    You big tease–I just got back from checking the garden and there’s frost on the grass. Frost!
    I’m drooling over these ripe tomatoes and I haven’t even gotten my plants in the ground yet! [Ok, rather glad not to have plants in the ground that would have been killed by frost.]
    I have been saving my eggshells, so I’m set when it’s time to plant.

    This looks like a perfect recipe for summer, and I look forward to our tomatoes!