One Pot Fresh Tomato Caprese Pasta

This easy, one pot caprese pasta recipe features ripe summer tomatoes and fresh basil in a simple mozzarella cream sauce to highlight the best the season has to offer.

I wasn’t joking when I wrote that I’ve been completely obsessed with tomatoes lately. I think 3 of the last 4 things I’ve cooked have featured them prominently.

I love that you can find beautiful local and heirloom tomatoes at almost any neighborhood grocery store this time of year!

Besides Greek-inspired tomato and cucumber salads, I’ve practically been living off of caprese salad. It really doesn’t get much better than fresh tomatoes, creamy mozzarella, and fresh basil.

I could probably make a whole meal out of caprese salad, but serving it over a tangle of spaghetti and zucchini noodles really takes it to the next level.

When I was dreaming up this recipe, the biggest thing I kept going back and forth on was if I should use the cheese to make a creamy sauce or if I should keep it cold and mix it into the tomato topping.

So I did both. More is more, am I right?

I ended up with a creamy, garlic-cheese situation that lightly clings to each strand of pasta. It was definitely the right call.

That’s what I call a meal!

Ingredients You’ll Need

Angel hair pasta or thin spaghetti. Use your favorite brand. I’ve even made this with gluten-free pasta and it’s absolutely delicious.

Zucchini. When I have time, I like to spiralize my own zucchini on the thinnest setting. You can totally swap in store-bought zucchini noodles though!

Ripe, fresh tomatoes. The juciest, most gorgeous ones you can get your hands on.

Fresh garlic. Always.

Flour. To thicken the mozzarella-cream sauce.

Shredded Mozzarella Cheese.

Fresh Basil.

How to Make it

Lightly salt the tomatoes and let them sit. This helps draw the moisture out of them and it really makes a huge difference in the flavor and texture of the tomatoes!

Boil your pasta. Reserve 1 cup of pasta water for the sauce!

Place the zucchini noodles in the bottom of your colander, then dump the hot pasta and water over top of them. The residual heat will cook the zucchini the perfect amount!

Saute the garlic in oil, then whisk in the flour to create a roux. Stir in the pasta water and some of the the mozzarella, allowing it to melt completely. If needed, add the remaining pasta water to thin the cheese to a sauce-like consistency. 

Return the pasta and zucchini the to pot and stir to coat with the cheese sauce. Top with the tomatoes, basil, and remaining cheese. Season to taste with cracked black pepper. 

More pasta recipes you’ll love

• Creamy Salmon Pasta
• Chicken Caprese One Pot Pasta
• Lemon Pasta Salad with Grilled Chicken
• One Pot Mushroom Pasta
• One Pan Cajun Chicken Pasta with Artichokes and Lemon
• Crab and Corn Pasta with Avocado-Dill Sauce
• Dilled Pea Pasta Salad
• Spicy Chipotle Hummus Pasta

Caprese Pasta with Fresh Tomatoes

This fresh tomato caprese pasta is served over a mixture of spaghetti and zucchini noodles that are tossed in a delightful mozzarella cream sauce.

5 from 6 votes

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Course: Pasta Recipes

Cuisine: Italian

Keyword: caprese pasta, caprese pasta with fresh tomatoes, fresh tomato caprese pasta

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 414kcal

Author: Lauren Keating

Equipment

• Spiralizer

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Ingredients

• ½ pound angel hair pasta or thin spaghetti
• 1 medium zucchini or 2 cups zucchini noodles
• 2-3 large tomatoes very ripe
• 2 tablespoons olive oil
• 4 cloves garlic thinly sliced
• 1 tablespoon flour
• 1 ¼ cup shredded mozzarella divided
• ¼ cup fresh basil thinly sliced

Instructions

• Bring a large pot of heavily salted water to a boil. Follow the directions on the pasta box for al dente pasta. 
• Meanwhile, use the thinnest setting of your spiralizer to spiralize the zucchini. Place the zucchini in your colander. 
• Roughly chop the tomatoes. Sprinkle with a generous pinch of kosher salt. 
• Reserve 1 cup of pasta water. Pour the rest, along with the pasta, into the colander with the zucchini. 
• Return the pot to the stove and set to medium heat and add the oil. When hot, add the garlic and cook 2-3 minutes, or until fragrant but not brown.
• Stir in the flour to form a thick paste. Whisk in half of the reserved pasta water.
• Slowly sprinkle in 1 cup of the mozzarella, allowing it to melt completely. If needed, add the remaining pasta water to thin the cheese to a sauce-like consistency. 
• Return the pasta and zucchini the to pot and stir to coat with the cheese sauce. Top with the tomatoes, basil, and remaining cheese. Season to taste with cracked black pepper. 

Nutrition Facts

Caprese Pasta with Fresh Tomatoes

Amount Per Serving (1 serving)

Calories 414 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 28mg9%

Sodium 232mg10%

Potassium 515mg15%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 6g7%

Protein 17g34%

Vitamin A 1172IU23%

Vitamin C 22mg27%

Calcium 214mg21%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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