Tomato Caprese Pasta (Simple, Fresh & Summery)

Written by Dietitian & Mom: Elis Halenko

A warm-weather spin on a classic pasta—creamy mozzarella, sweet tomatoes, and fragrant basil in every bite.

When tomato season is in full swing, there’s only one thing to do: lean in. This Tomato Caprese Pasta brings together all the flavors of a traditional Caprese salad—ripe tomatoes, fresh basil, creamy mozzarella—but folds them into a warm, comforting bowl of spaghetti tossed with a light tomato sauce.

It’s unfussy, full of feel-good ingredients, and comes together in under 30 minutes. Whether you’re cooking for a weeknight dinner, prepping ahead for lunches, or hosting a summer patio meal, this dish brings comfort and brightness to the table with minimal effort.

Why You’ll Love This Recipe

Made with simple, wholesome ingredients
Naturally vegetarian and easy to make gluten-free
Kid-friendly, yet elegant enough for guests
Comes together in less than 30 minutes
A cozy dish that still feels light and fresh for summer

Ingredients (Serves 4)

250g (about ½ lb) spaghetti noodles (or pasta of choice)

1½ cups cherry tomatoes, halved

1 tbsp olive oil

2 cloves garlic, minced

1½ cups tomato passata or simple tomato sauce

1/2 tsp salt, plus more to taste

1/2 tsp dried oregano

1 cup mini mozzarella balls (bocconcini), halved if large

1/2 cup fresh basil leaves, torn or chiffonade

Optional: pinch of chili flakes for gentle heat

Optional garnish: grated parmesan or extra olive oil drizzle

Instructions:

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook spaghetti until al dente, according to package directions. Reserve ½ cup of pasta water before draining.

2. Sauté Tomatoes & Garlic

In a large skillet, heat olive oil over medium. Add garlic and cherry tomatoes. Sauté for 4–5 minutes, until tomatoes soften and begin to burst.

3. Add Tomato Sauce

Pour in passata or tomato sauce. Add salt and oregano (and chili flakes, if using). Simmer for 5–7 minutes, stirring occasionally. Add a splash of pasta water if needed to loosen.

4. Combine Everything

Add cooked pasta to the sauce and toss gently to coat. Fold in mozzarella balls and fresh basil. Let sit for 1–2 minutes so the mozzarella softens slightly.

5. Serve & Garnish

Plate into shallow bowls and top with more basil, a drizzle of olive oil, and a sprinkle of grated parmesan if desired. Serve warm with crusty bread or a side salad.

Tips:

Use ripe cherry or grape tomatoes for maximum natural sweetness.
If your mozzarella balls are large, slice them in half to help them melt into the pasta just slightly.
Want more richness? Stir in a spoonful of pesto or cream at the end.
Leftovers make an amazing cold pasta salad the next day!