There is something about the flexibility of the word “caprese” the sparks my immediate interest whenever I’m looking through recipes. I’ve made caprese skewers, caprese pizza and of course, the world-famous caprese salad. My roommate and her father can vouch for my overwhelming love for plump tomatoes. Her dad grows them himself and they are so perfectly ripe that I MUST cook with them.
After receiving my latest batch of tomatoes, I stumbled across yet ANOTHER version of caprese – Creamy Caprese Pasta. The flavors of the plump tomatoes, fresh basil and ooey-gooey mozzarella complement each other so well – not to mention, it was really easy to make and cheap too AND it’s carnivore approved – right Nick? I’m a mean girlfriend and didn’t pair any meat with this dish, but I think it was rich enough to satisfy the taste-buds of a hungry bear boyfriend J.
If I can offer one more tip, make a HUGE batch of this stuff. It keeps well and is perfect as lunch the next day or even for dinner with a fresh salad. Enjoy!
- 1 pound whole wheat pasta (noodles such as penne work best)
- 1 cup of your favorite pasta/tomato sauce
- 1/3 cup heavy cream or half and half
- 1/3 cup freshly grated parmesan cheese + more for garnish
- 4 ounces fresh mozzarella, cut into cubes
- 1 pint of grape tomatoes (I cut some in half and left some whole)
- 1 bunch of fresh basil leaves
- Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.
- While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan.
- Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat.
- Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too.
- Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds.
- Bake for 25 minutes, or until cheese is golden and bubbly.
- Top with additional fresh basil and grated cheese.