1 In Bigger Bites/ Food

one pot caprese pasta

Between Thanksgiving and Christmas, I feel totally averse to cooking elaborate meals. It’s all about simple preparation with minimal planning. That way, all my foodie energy can go into holiday hostessing. This recipe is as easy as they come with a few fresh, bright ingredients for great presentation. The one-pot-wonder is perfect for just us two (with enough for next-day leftovers) or a last minute dinner party with friends. See full recipe below.


4-1/2 cups water
3 tablespoons olive oil
1 box (1-pound) farfalle (bow tie) pasta
1 pint (or 1 whole clamshell) cherry tomatoes, halved
½ cup basil leaves, packed
3 garlic cloves, minced
salt and fresh ground pepper, to taste
1-1/2 cups part skim shredded mozzarella cheese
balls of fresh mozzarella cheese and fresh basil leaves for garnish (optional)


In a stockpot, combine water, olive oil, pasta, halved tomatoes, basil leaves, garlic, salt and pepper.
Cook over high heat and bring to a boil.
Reduce heat to a simmer and continue to cook for 11 to 12 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
Remove from heat and let stand 2 minutes.
Stir in shredded mozzarella cheese; stir until thoroughly combined.
Taste for salt and pepper; adjust accordingly.
Garnish with balls of fresh mozzarella cheese and fresh basil leaves.
Serve immediately.

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