Rigatoni Caprese
Indulge in the vibrant flavors of summer with this Rigatoni Caprese recipe, a delightful fusion of fresh ingredients and Italian tradition. Perfectly al dente rigatoni is tossed in a luscious sauce made from burst cherry tomatoes, fragrant garlic, and a hint of red chili flakes for subtle heat. Creamy, bite-sized pieces of fresh mozzarella melt delicately into the dish, while torn basil leaves provide a fragrant, herby finish. This quick and easy dish, ready in just 35 minutes, is ideal for weeknight dinners or casual entertaining. Garnished with optional parmesan cheese for a salty, savory kick, Rigatoni Caprese is a crowd-pleaser that combines the comforting appeal of pasta with the light, fresh essence of a classic Caprese salad. Perfect for those looking for an easy yet elegant meal with Mediterranean flair!
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Recipe Information
Ingredients
- 400 g rigatoni pasta
- 300 g cherry tomatoes
- 250 g fresh mozzarella
- 3 tbsp extra virgin olive oil
- 2 units garlic cloves
- 20 g fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp red chili flakes
- 30 g parmesan cheese (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
While the pasta is cooking, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Finely mince the garlic cloves and sauté them in the oil until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Add the cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst, releasing their juices.
Season the tomato mixture with salt, black pepper, and red chili flakes. Stir well to combine.
Tear or roughly chop the fresh basil leaves and set them aside.
Cut the fresh mozzarella into bite-sized pieces and set aside.
Add the drained rigatoni to the skillet with the tomatoes. Toss the pasta to coat it in the tomato sauce. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up.
Turn off the heat and gently fold in the mozzarella pieces and fresh basil. The residual heat will slightly melt the mozzarella without making it stringy.
Divide the Rigatoni Caprese into serving bowls. If desired, grate parmesan cheese over the top for an extra layer of flavor.
Serve immediately and enjoy your Rigatoni Caprese!
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 16.7 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2174 mg | 167% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1319 mg | 28% | |
*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.
