Caprese Pasta with Burst Tomatoes

Published by @thrice · August 17, 2026

Cherry tomatoes blistered into a sauce, torn mozzarella melting on contact, basil everywhere.

Total time
30 min
Serves
4
Per serving
640 cal · 24p / 24f / 83c

Ingredients

  • 1 pound rigatoni
  • 1 cup pasta water
  • 3 tablespoons olive oil
  • 2 pints cherry tomatoes
  • 1 teaspoon kosher salt
  • 4 cloves garlic — thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 8 ounces fresh mozzarella — torn
  • 1 cup fresh basil — torn
  • 1/4 cup parmesan — grated

Steps

  1. 1

    Cook the 1 pound rigatoni in well-salted water to 1 minute shy of the package time. Reserve 1 cup pasta water before draining.

  2. 2

    Meanwhile, heat the 3 tablespoons olive oil in a large skillet over medium-high heat. Add the 2 pints cherry tomatoes and 1 teaspoon kosher salt and cook for 8 minutes, shaking occasionally, until they blister and burst.

  3. 3

    Add the 4 cloves garlic and 1/2 teaspoon red pepper flakes and cook for a minute. Crush some tomatoes with the spoon to make a quick sauce.

  4. 4

    Add the drained pasta and a splash of pasta water. Toss over the heat for 2 minutes, until the sauce clings.

  5. 5

    Off the heat, fold in the 8 ounces fresh mozzarella and 1 cup fresh basil. Finish with good olive oil and 1/4 cup parmesan.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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