What if dinner felt light, fresh, and actually exciting again?

A few summers ago, I had one of those nights. The fridge was half-empty, the kids were hungry, and I was staring at a box of pasta wondering how I could make something out of nothing.

Then I remembered a dish I once had on a trip to the Italian coast — bright cherry tomatoes, creamy mozzarella, fragrant basil… simple, fresh, and absolutely delicious.

That night, I pulled together a one-pot version with the ingredients I had — and it’s been on repeat ever since.

This One-Pot Caprese Pasta is everything I love about summer on a plate: juicy tomatoes, melty mozzarella, and sweet basil all tossed with tender pasta and a hint of garlic. And the best part? It’s done in just 20 minutes with only one pot to clean.

It’s now my go-to when I want something that tastes fancy but takes almost zero effort. The kind of dinner that makes you feel like you’ve got your act together — even if your hair’s still in a messy bun.

Ingredients:

• 12 oz pasta (penne or rotini work great)

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 2 cups cherry tomatoes, halved

• 3 cups water or low-sodium vegetable broth

• 1 tsp sea salt

• ½ tsp black pepper

• 8 oz fresh mozzarella balls (bocconcini or ciliegine)

• 1 cup fresh basil leaves, torn

• Optional: drizzle of balsamic glaze

Instructions:

1. Sauté the garlic:
   In a large pot or deep skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

2. Add the tomatoes and pasta:
   Toss in the cherry tomatoes, pasta, salt, pepper, and water or broth. Stir everything together and bring to a boil.

3. Simmer:
   Reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed.

4. Add the mozzarella:
   Remove from heat and gently stir in the mozzarella balls. Let them sit for 2–3 minutes to melt slightly.

5. Finish with basil and glaze:
   Sprinkle torn basil on top and drizzle with balsamic glaze if you like a little tangy sweetness.

Tips & Swaps from My Kitchen:

• Add protein: Grilled chicken or chickpeas make it more filling.

• No fresh mozzarella? Use diced mozzarella or even parmesan.

• Want it creamy? Stir in a splash of cream or a dollop of ricotta at the end.

• Gluten-free? Use a GF pasta and reduce the cooking time slightly.

Why You’ll Love This Recipe

• Only one pot to clean (yes please!)

• Done in under 20 minutes

• Bursting with fresh, summer flavors

• Kid-approved and weeknight-friendly

• Easily customizable for what you have on hand

Nutrition (per serving – serves 4):

Calories: 410
Protein: 16g
Fat: 18g
Carbs: 48g
Fiber: 4g
Sugar: 4g