Fettuccine Caprese
Elevate your pasta night with the vibrant and fresh flavors of Fettuccine Caprese, a quick and easy dish that brings the taste of Italy to your table in just 30 minutes. This recipe combines tender, al dente fettuccine with juicy, sautéed cherry tomatoes, creamy halved bocconcini mozzarella, and aromatic fresh basil for a delightful medley of colors and textures. Drizzled with extra virgin olive oil and a splash of tangy balsamic vinegar, this pasta is perfectly seasoned with garlic, salt, and freshly ground black pepper. For an added touch of indulgence, sprinkle grated parmesan cheese on top before serving. Ideal as a light summer dinner or an elegant starter, this simple yet satisfying Fettuccine Caprese is a delicious way to showcase fresh ingredients with minimal effort. Perfect for fans of classic Caprese salad reinvented as a comforting bowl of pasta!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 cups cherry tomatoes
- 8 oz fresh mozzarella balls (bocconcini), halved
- 1 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 0.25 cup parmesan cheese, grated (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente, usually 10–12 minutes. Reserve 1 cup of the pasta water and drain the rest.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant, being careful not to burn it.
Toss in the cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they begin to soften and release their juices.
Add the drained fettuccine to the skillet, tossing gently to combine with the tomatoes. If the mixture seems too dry, add reserved pasta water 1 tablespoon at a time until it reaches your desired consistency.
Stir in the halved fresh mozzarella balls, allowing them to soften slightly but not melt completely.
Add the fresh basil leaves and lightly drizzle with balsamic vinegar. Season with salt and freshly ground black pepper to taste.
Divide the pasta among serving plates and sprinkle with grated parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 277.9 g | 101% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 30.5 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1552 mg | 119% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1047 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
