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
    I absolutely love this recipe. I make this all the time and everyone thinks its like “comfort food.” It tastes great. I make the recipe as written. But I like to add all of the package of pasta, which is 16 oz, rather than 12 oz, so I add more olive oil to the pan to better coat the noodles.
    Thank you for your terrific website.

  2. 5 stars
    This was so tasty and so easy. I did a cliple of things differently – added a little bit of red vinegar just cause, and I just threw in all of the tomatoes without bothering to take the seeds out sheer laziness, so I didn’t have a bit more tomato juice coating my pasta by the end, but still delicious! I don’t cook pasta a lot but I just love how easy it is.

  3. 5 stars
    I tried this recipe tonight and it’s definitely a keeper. Such a simple but delicious meal! I can’t wait til summer when we can use fresh Jersey tomatoes.

  4. I loved serving this dish to my family after cooking home alone for the first time. My parents loved the sautéed diced shallots (preferably used over onions) and the Italian seasoning with the fresh tomatoes. Great dish 10/10.

  5. 5 stars
    Very good! My whole family loved it! My daughter is a very picky eater! I added mushrooms which was delicious.

  6. 5 stars
    Made it tonigh. very nice. added some capers instead of salt . topped it with a little lemon zest.

  7. 5 stars
    I loved it – my family loved it! We’ve used other recipes for this and far too many of them come out as rather bland. This one was perfect and flavorful and easy to make. We added some roasted chicken to it and nearly doubled the recipe and still ran out for six people. They couldn’t get enough!