Caprese Pasta is must-make classic summer pasta dish when I have fresh vine-ripened tomatoes available. I make this dish repeatedly during the peak tomato and basil season. This is a perfect way to use some of the fresh tomatoes in your garden or from your local farmers’ market. The traditional Caprese Salad is modified into a fantastic pasta dish that is so easy to make and so good. I serve this pasta dish to my family and also serve it to guests. This pasta dish comes together in less than 30 minutes. Everyone seems to love it! My husband said this recipe is a DEFINITE winner!
** The mozzarella used is a fresh mozzarella. When a recipe specifies Fresh Mozzarella Cheese, please only use Fresh Mozzarella Cheese – You will be sorry if you do not use it!
NOTE: I found, from experience, that if you add the mozzarella cheese in the marinade at the beginning, if seem to get tough. By freezing the mozzarella cubes for 10 minutes, it keeps the cheese soft and keeps it from melting when added to the pasta.
*** I also have made this recipe with linguini pasta.
In a large bowl, whisk together the garlic, olive oil, basil leaves, lemon juice, salt, pepper, and red pepper. Add the tomatoes and gently toss to combine. Let stand at room temperature for at least 30 minutes. Stir from time to time as the pasta cooks.