Pasta Caprese

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


Recipe by ATK and Me

  • 1/4 cup extra virgin olive oil
  • 2-4 teaspoons fresh lemon juice
  • 1 small garlic clove minced
  • Table salt and ground black pepper
  • 1 1/2 pounds ripe tomatoes roasted, seeded, and cut into 1/2-inch dice
  • 12 ounces buffalo mozzarella cheese or at least name brand mozzarella from the cheese section cut into 1/2-inch cubes see note below
  • 1 pound campanelle pasta
  • 1/4 cup chopped fresh basil
  • 1 teaspoon sugar I just sprinkle some in


  • Whisk oil, 2 teaspoons lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.
  • Add tomatoes and gently toss to combine
  • Set aside while you finish the rest.
  • Bring 4 quarts water to rolling boil in stockpot.
  • Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente.
  • Drain well.
  • Add pasta and mozzarella to tomato mixture and gently toss to combine.
  • Let stand 5 minutes.
  • Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice if needed and serve right away!


If you are using fresh mozzarella or buffalo make sure to dry it on paper towels. If you are not then after cutting the mozz let it sit in the freezer for 10 minutes while the pasta cooks.
Nutrition Facts
Pasta Caprese
Amount Per Serving (1 recipe)
Calories 3324
% Daily Value*
Cholesterol 268.8mg90%
Carbohydrates 378.8g126%
Fiber 22.9g95%
Sugar 38.1g42%
Protein 140.9g282%
* Percent Daily Values are based on a 2000 calorie diet.