Name: Caprese Pasta with Marinara Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb tubular pasta; 8 ounces small mozzarella balls, drained; 2 cups cherry tomatoes, halved; 6 leaves fresh basil, roughly chopped; 2 cloves garlic, minced; 1 tablespoon fresh basil, roughly chopped; 1/2 teaspoon fresh thyme, roughly chopped; 1 teaspoon fresh oregano, roughly chopped; 28 ounces crushed tomatoes; 1/4 cup red wine; 1 tablespoon extra virgin olive oil; Salt, to taste; Pepper, to taste

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If you’re craving a vibrant, fresh dish that’s as comforting as it is colorful, you’re going to adore this Caprese Pasta with Marinara Sauce. This recipe brings together the classic flavors of a Caprese salad—juicy cherry tomatoes, creamy mozzarella, and fragrant basil—with a rich, homemade marinara sauce tossed with tender pasta. Every bite delivers a beautiful harmony of tangy, herby, and cheesy goodness that feels like a warm hug from the heart of Italy right in your own kitchen.

Caprese Pasta with Marinara Sauce Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step toward creating this delicious Caprese Pasta with Marinara Sauce. Each component plays a crucial role, from the pasta providing texture, to the fresh herbs adding bursts of flavor and the mozzarella lending that irresistible creamy touch.

1 lb tubular pasta: Choose a shape like rigatoni or penne to hold onto the sauce beautifully.
8 ounces small mozzarella balls, drained: These little spheres melt lightly and add a luscious, creamy texture.
2 cups cherry tomatoes, halved: Sweet and juicy, they bring freshness and vibrant color.
6 leaves fresh basil, roughly chopped: Adds a sweet, peppery note essential to Caprese flavor.
28 ounces crushed tomatoes: This forms the base of your marinara, rich and velvety.
2 cloves garlic, minced: Garlic injects warmth and aromatic depth into the sauce.
1 tablespoon fresh basil, roughly chopped: Enhances herbaceous brightness in the cooking process.
1/2 teaspoon fresh thyme, roughly chopped: Offers subtle earthiness to balance the tomatoes.
1 teaspoon fresh oregano, roughly chopped: Brings a slightly bold, woodsy layer to the sauce.
1/4 cup red wine: Adds a hint of acidity and complexity to the marinara.
1 tablespoon extra virgin olive oil: For sautéing garlic and bringing the sauce together smoothly.
Salt, pepper to taste: To perfectly round out all the flavors.

How to Make Caprese Pasta with Marinara Sauce

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil and cooking the tubular pasta until it reaches al dente perfection—tender but still firm to the bite. This texture is key because it holds up wonderfully once tossed with the luscious marinara sauce and mozzarella. After draining, set the pasta aside while you prepare the sauce.

Step 2: Build Your Marinara Base

In a large skillet or pot, gently warm the extra virgin olive oil over medium heat. Toss in the minced garlic and let it cook until fragrant, about 1 minute, stirring often to avoid burning. This simple step unlocks a fantastic depth of flavor that will infuse every spoonful of sauce you make.

Step 3: Simmer the Sauce

Next, add the crushed tomatoes and red wine to the skillet, scraping up any delicious browned bits stuck to the pan’s bottom. This adds amazing richness. Stir in the fresh herbs—basil, thyme, and oregano—then reduce the heat to low and let the sauce gently simmer for about 10 minutes. This simmering time lets the sauce thicken and the flavors marry beautifully. Finally, season with salt and pepper to taste.

Step 4: Combine Pasta, Sauce, and Mozzarella

Once your sauce is gloriously fragrant and slightly reduced, pour it over the cooked pasta and toss to coat every noodle evenly. Then, fold in the fresh mozzarella balls, allowing them to soften slightly against the warm pasta—melting just enough to create creamy pockets of cheesy heaven in every bite. Finish by sprinkling the roughly chopped fresh basil and any leftover herbs on top for a fresh, aromatic burst.

How to Serve Caprese Pasta with Marinara Sauce

Garnishes

To elevate your Caprese Pasta with Marinara Sauce presentation, consider adding a drizzle of high-quality extra virgin olive oil and a few whole basil leaves for a pop of green. A sprinkle of freshly cracked black pepper or even some grated Parmesan can add another layer of indulgence. These simple touches make the dish look inviting and highlight its fresh ingredients.

Side Dishes

This pasta shines on its own but pairs beautifully with a light side salad of mixed greens dressed in lemon vinaigrette or a crisp garlic bread to soak up any leftover marinara sauce. Roasted vegetables like asparagus or zucchini also complement the dish perfectly, adding texture and a bit of healthy balance to your meal.

Creative Ways to Present

Want to wow your guests? Try serving the Caprese Pasta with Marinara Sauce in individual shallow bowls topped with a few whole cherry tomatoes and decorative basil sprigs. Alternatively, you can arrange the pasta on a large platter, dotted with mozzarella and scattered herbs, making it perfect for sharing family-style. For a fun twist, drizzle a balsamic glaze lightly over the top just before serving to echo those classic Caprese flavors.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Because the mozzarella can release some moisture, it’s best to keep the pasta and sauce well combined but stir gently when reheating to keep it creamy and delicious.

Freezing

Caprese Pasta with Marinara Sauce is best enjoyed fresh, but you can freeze the marinara sauce separately in a freezer-safe container for up to 3 months. Avoid freezing the pasta mixed with fresh mozzarella, as the texture may suffer upon thawing. When ready, thaw the sauce overnight and combine with freshly cooked pasta and mozzarella.

Reheating

Reheat leftovers gently on the stove over medium-low heat, stirring often to prevent sticking. You can add a splash of water or olive oil to help loosen the sauce. Microwaving works too but heat in short bursts and stir frequently for even warmth without drying out the mozzarella.

FAQs

Can I use a different type of pasta for Caprese Pasta with Marinara Sauce?

Absolutely! While tubular pasta like rigatoni or penne works beautifully to trap sauce and mozzarella, feel free to use fusilli, farfalle, or even spaghetti—whichever you prefer or have on hand.

Is fresh mozzarella necessary for this recipe?

Fresh mozzarella balls lend a wonderful creaminess and mild flavor that’s essential to the dish’s signature texture. You could substitute with shredded mozzarella in a pinch, but fresh mozzarella provides the best experience.

Can I make the marinara sauce ahead of time?

Yes! Preparing the marinara sauce a day ahead allows the flavors to deepen even more. Just store it in an airtight container and reheat before combining with pasta and mozzarella.

What wine pairs well with Caprese Pasta with Marinara Sauce?

A light to medium-bodied red wine like Chianti or a crisp white such as Pinot Grigio complements the fresh tomato and basil flavors perfectly, enhancing the overall dining experience.

How can I make this dish vegan?

To make a vegan version, simply omit the mozzarella or substitute with a plant-based cheese alternative that melts well. The vibrant marinara sauce and fresh herbs will still make this a satisfying meal.

Final Thoughts

This Caprese Pasta with Marinara Sauce is a dazzling meal that combines fresh ingredients and rich flavors in a way that feels both homey and a little special. Whether you’re cooking for a weeknight dinner or entertaining friends, this dish is sure to become a favorite for its ease of preparation and unforgettable taste. I can’t wait for you to try it and see just how joyful simple, fresh pasta can be!

Caprese Pasta with Marinara Sauce Recipe

★★★★★

4.8 from 28 reviews

Author: Noah
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A fresh and flavorful Caprese Pasta with Marinara Sauce combining al dente tubular pasta, creamy mozzarella balls, juicy cherry tomatoes, and a fragrant homemade marinara sauce infused with fresh herbs and red wine. This Italian-inspired dish is perfect for a quick, satisfying vegetarian meal.

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook the tubular pasta according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside.
Prepare Sauce Base: In a large skillet or pot, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, making sure to stir frequently to avoid burning.
Make Marinara Sauce: Pour in the crushed tomatoes and red wine, scraping the bottom of the pan to lift any browned bits for added flavor. Stir in the roughly chopped fresh basil, thyme, and oregano. Reduce heat to a gentle simmer and cook for 10 minutes, stirring occasionally to allow the sauce to thicken and the flavors to meld. Season with salt and freshly ground black pepper to taste.
Combine Pasta and Sauce: Toss the cooked pasta with the warm marinara sauce and mozzarella balls, mixing gently to coat evenly. Add the 2 cups halved cherry tomatoes for freshness and texture.
Garnish and Serve: Top the pasta with the remaining fresh basil leaves and any leftover thyme and oregano. Serve immediately while warm for the freshest taste and best texture.

Notes

Use fresh mozzarella balls (bocconcini) for the best texture and creaminess.
Red wine adds depth to the marinara but can be omitted or substituted with vegetable broth if preferred.
Cook pasta just to al dente to maintain firmness when tossed with sauce.
Fresh herbs are key for authentic flavor; dried herbs can be used but reduce quantities by half.
This dish can be made vegan by substituting mozzarella with a plant-based cheese alternative.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Boiling, Simmering, Sautéing
Cuisine: Italian