Penne alla Caprese (Short Pasta with Tomato, Mozzarella, and Basil)

This dish is simple yet flavorful, combining the sweetness of tomatoes with the creamy texture of mozzarella and the fresh fragrance of basil. It’s perfect for a summer meal or any time you’re craving a fresh, vibrant pasta.

Ingredients:

500g (1lb) Felicetti Monograno Matt Penne Ritorte pasta
4 medium ripe tomatoes, diced
200g (7 oz) fresh mozzarella (preferably buffalo mozzarella), cut into small cubes
A handful of fresh basil leaves, torn
1/2 cup (4 fl oz) Zahara 100% Italian extra virgin olive oil, plus more for finishing
1 clove garlic, finely chopped
Sea salt and freshly ground black pepper, to taste
Optional: A splash of Del Duca Aged 1891 Balsamic Vinegar for added depth
Optional: Freshly grated Parmesan or Pecorino Romano, for serving

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the Felicetti Monograno Matt Penne Ritorte pasta and cook according to package instructions, usually 9-11 minutes, until al dente. Reserve about 1/2 cup of pasta water before draining.
Prepare the Sauce: While the pasta is cooking, heat the Zahara 100% Italian EVOO in a large skillet over medium heat. Add the chopped garlic and sauté until fragrant, about 1 minute. Add the diced tomatoes to the skillet and cook for 5-7 minutes until they soften and release their juices. Season with salt and pepper to taste. If you like, you can add a splash of Del Duca Aged 1891 Balsamic Vinegar for a bit of acidity and depth of flavor.
Combine Pasta and Sauce: Add the drained pasta to the skillet with the tomato mixture. Toss gently to combine, adding a bit of the reserved pasta water to help emulsify the sauce and coat the pasta evenly.
Finish the Dish: Remove the skillet from the heat and stir in the fresh mozzarella and torn basil leaves. Toss gently to allow the mozzarella to soften and melt slightly.
Serve: Plate the pasta, making sure each portion has a generous amount of mozzarella, tomato, and basil. Optionally, sprinkle with freshly grated Parmesan or Pecorino Romano, if desired. Penne alla Caprese is best served fresh, with the mozzarella still soft and creamy, and the basil fragrant and vibrant. Pair it with a light white wine, like a chilled Pinot Grigio or Vermentino, for a perfect meal.