Who does’t love a caprese salad? Vine ripened tomatoes, fresh mozzarella, fresh basil & the kicker in my version… garlic infused olive oil, oh and a drizzle of balsamic vinegar! Toss it all with al dente pasta and perfection! This Caprese Pasta is super simple and quick to throw together, perfect for the dreaded Monday!

garlic infused olive oil (see below)

1 lb pasta of your choice (I used Regine)

3/4 lb fresh mozzarella, diced

3 vine ripened tomatoes

2-3 Tbsp balsamic vinegar

a couple handfuls of basil, torn

salt & pepper

Garlic infused olive oil is a great and easy way to infuse tons of flavor into a dish! Add 1 cup olive oil and 15 smashed garlic cloves into a small saucepan. On the smallest burner and on the lowest heat allow to simmer for 25-30 minutes. The oil will look slightly cloudy in the end.  Allow to cool slightly before handling.

Go ahead and cook your pasta to al dente, “to the tooth”. Side note I found this “Regine” shaped pasta and I had to give it a try! Its so fun looking! While the pasta is cooking dice your mozzarella and tomatoes, add to a large bowl.

Drain the pasta and cool for a few minutes. Add the pasta to the bowl. Next, add in the basil,  a 1/4 cup of the garlic infused olive oil and the balsamic. Season with salt and pepper and toss. Can be served cold or room temperature!

*this is my original recipe*