Can I use a different kind of pasta?

Feel free to use whole wheat pasta or your favorite gluten-free pasta. For more protein use Chickpea Penne Pasta.

Could I add pesto to this dish?

I don't see why not! Just stir some Basil Pesto into the mixture instead of using whole-leaf basil, but don't use too much and risk overpowering the other ingredients.

Cherry Tomato Penne Pasta Caprese

Name: Cherry Tomato Penne Pasta Caprese
Cook time: 30 min
Total time: 30 min
Cuisine: Italian
Ingredients: Coarse kosher salt to taste; 12 ounces dry penne pasta (3 cups); 3 tablespoons extra-virgin olive oil; 3 cloves garlic, finely chopped; Pinch red pepper flake, optional; 2 pints cherry tomatoes, preferably a blend of colors and varieties, cut in half; 1 8 ounce container drained pearl mozzarella or Ciliegine mozzarella cut into quarters; 4 cups arugula, washed and spun dry and roughly chopped if large; ½ loosely packed cup roughly chopped basil; Freshly ground black pepper, to taste

Description

If Summertime needed an official pasta dish, I vote for this Penne Pasta Caprese with pearl mozzarella balls, blistered cherry tomatoes, lots of garlic, basil and fresh arugula. Not only is it packed with summer fresh produce, it is served warm. It is not hot, nor cold so it is just right for evenings when it is too hot for a steaming bowl of pasta, yet you want something a bit more meal-like than a chilled pasta salad. And the best part is that it only takes 30 minutes to get it on the table!

Ingredients

Coarse kosher salt to taste

12 ounces dry penne pasta (3 cups)

3 tablespoons extra-virgin olive oil

3 cloves garlic, finely chopped

Pinch red pepper flake, optional

2 pints cherry tomatoes, preferably a blend of colors and varieties, cut in half

1 8 ounce container drained pearl mozzarella or Ciliegine mozzarella cut into quarters

4 cups arugula, washed and spun dry and roughly chopped if large

1/2 loosely packed cup roughly chopped basil

Freshly ground black pepper, to taste

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Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package instructions for al dente. Quickly rinse with cool water, drain well and transfer to a large bowl.
When pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and red pepper flakes if using. Cook, stirring, until it is fragrant and just starting to brown, about 30 seconds. Add cherry tomatoes, and cook, stirring often, until they are starting to soften and the skins are wrinkled and starting to loosen, 3 to 4 minutes. Remove the skillet from the heat and hold until the pasta is done.
When the pasta is rinsed, rewarm the cherry tomatoes just until the tomato mixture is bubbling. Remove from the heat and add to the cooked pasta. Add in mozzarella, arugula and basil, salt and pepper. Stir to combine. Season with black pepper and serve.

Notes

Ingredient Note:

Feel free to use whole wheat pasta or your favorite gluten-free pasta. Or for more protein use Chickpea Penne Pasta.

If you cannot find pearl mozzarella, you can buy the slightly larger ciliegnie and cut the balls into quarters. Or you can buy a large ball and dice it if necessary.

Make Ahead:

Leftovers can be enjoyed cold or hot. This can be reheated, 1 serving at a time in the microwave for about 2 minutes. The arugula will wilt and the cheese will be melted too.

Active Time: 30 mins
Cook Time: 30 mins
Category: Main Course
Method: Stove Top
Cuisine: Italian

Nutrition

Serving Size: 1 1/2 cups
Calories: 388 cals
Sugar: 7 g
Fat: 24 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 11 g