One Pot Caprese Pasta

adapted from recipe by diethood.com

  • 4-1/2 cups water
  • 3 tablespoons olive oil
  • 1 pound farfalle [bowtie] pasta
  • 1 pint cherry tomatoes, halved
  • ½ cup basil leaves, packed
  • 3 garlic cloves, minced
  • salt and fresh ground pepper, to taste
  • 1 1/2 cups shredded part-skim mozzarella [if desired]
  • balls of fresh mozzarella cheese and fresh basil leaves for garnish (optional)
  1. In a stockpot, combine water, olive oil, pasta, halved tomatoes, basil leaves, garlic, salt and pepper.
  2. Cook over high heat and bring to a boil.
  3. 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.
  4. Remove from heat and let stand 2 minutes.
  5. Stir in shredded mozzarella cheese [if using]; stir until thoroughly combined.
  6. Taste for salt and pepper; adjust accordingly.
  7. Garnish with balls of fresh mozzarella cheese and fresh basil leaves.
  8. Serve immediately.
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