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Caprese One-Pot Pasta with Mozzarella

All the flavors of a classic Caprese salad meet pasta in this dreamy one-pot wonder! Fresh mozzarella gets all melty and gorgeous, the tomatoes burst with sweetness, and the fresh basil at the end? Chef's kiss! It's light, fresh, and ready in less than 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz angel hair or linguine pasta
  • 3 cups cherry or grape tomatoes halved
  • 8 oz fresh mozzarella cheese cut into small cubes
  • 4 cups vegetable broth
  • 4 cloves garlic thinly sliced
  • 3 tablespoons olive oil
  • 1 cup fresh basil leaves torn or chopped
  • 2 tablespoons balsamic glaze
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving optional

Method
 

  1. Heat olive oil in a large, wide pot or deep skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant but not browned.
  2. Add the halved cherry tomatoes and oregano, stirring for 2-3 minutes until tomatoes begin to soften slightly.
  3. Pour in the vegetable broth and bring to a boil. Add the pasta, making sure it's submerged in the liquid. Stir gently.
  4. Cook for 8-10 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed. The pasta will continue to soak up liquid as it sits.
  5. Remove from heat and immediately stir in the fresh mozzarella cubes and torn basil. Season with salt and pepper to taste. The cheese will start to melt into creamy pockets of goodness!
  6. Drizzle with balsamic glaze and top with additional fresh basil and Parmesan cheese if desired. Serve warm and watch it disappear!