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.
Ingredients
Scale
Pasta and Cheese
- 1 lb tubular pasta
- 8 ounces small mozzarella balls, drained
Fresh Produce
- 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
Marinara Sauce
- 28 ounces crushed tomatoes
- 1/4 cup red wine
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Pepper, to taste
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
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 25 mg
Keywords: Caprese pasta, marinara sauce, mozzarella pasta, Italian vegetarian pasta, fresh tomato pasta, basil pasta recipe
