Summer Tomato Caprese Pasta

Prep Time 15

Cook Time 12

Servings

4 ripe tomatoes (about 20 oz), sliced into ½-inch thick rounds*
1 tsp kosher salt, divided
3 tbsp olive oil**
2 tbsp tomato paste
1 clove garlic
10-12 oz short pasta***
8 oz fresh mozzarella, cut into bite-sized cubes
Grilled chicken or protein of choice, for topping
Grated parmesan, for topping
Fresh basil, for topping
Black pepper, for topping
*Salting your tomatoes ahead draws out excess water, concentrating the natural sweetness and boosting the umami flavor. Try tasting a slice that you didn’t salt next to a slice that you salted and let sit for 10 minutes. The difference is huge!
**Use your best olive oil! A really flavorful, fruity olive oil will really shine in this recipe.
***Any small tubular or shell-like pasta is best because the sauce will pool into those nooks and crannies. Rigatoni, conchiglie, cavatelli, orecchiette are all good options.

Lay the tomatoes out on your cutting board and sprinkle evenly with about ½ teaspoon salt. Let them sit for 10-20 minutes, then blot them with a paper towel to absorb the excess moisture.
Add the tomatoes to a high-speed blender along with the olive oil, tomato paste, garlic, and remaining ½ teaspoon salt. Blend until smooth.
Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to the package instructions. Drain and immediately transfer back to the pot.
While the pasta is still piping hot, pour the tomato sauce all over and stir vigorously for 1-2 minutes to allow the pasta to absorb some of the sauce. It will be very saucy/liquidy. If it’s too dry, you can add some pasta water.
At this point, the pasta should be cooled off quite a bit from being mixed with the sauce. It’s meant to be eaten just warm. You can let it sit for a few minutes if it’s still super hot, then stir in the mozzarella cheese.
Serve topped with your protein of choice, parmesan, basil, black pepper, and a drizzle of good olive oil. Given the sauciness of this pasta, it’s best eaten with a spoon or at least have one nearby to scoop up the sauce.

Substitutions:

To make gluten-free, use a gluten-free pasta.
To make vegan, skip the mozzarella and use my pumpkin seed parm.
While a juicy summer tomato is best, you can also resort to cherry tomatoes if those are your most ripe, juicy, and sweet option.
To make the sauce ultra-silky, use melted butter instead of olive oil in the sauce.

The pasta will soak up a lot of that sauce and become more “mushy”, but the flavor will still be delicious.
Top with all the toppings!