Italian Caprese Pasta with Basil Pesto Drizzle

Ingredients

• 180 g Short pasta (such as penne or fusilli)
• 200 g Cherry tomatoes
• 125 g Fresh mozzarella
• 20 g Fresh basil leaves
• 2 tbsp Pesto (basil pesto, store-bought or homemade)
• 1 tbsp Olive oil(optional)
• 1 clove Garlic(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the short pasta according to package directions until al dente (about 10–12 minutes).

2. 2

   While the pasta cooks, halve the cherry tomatoes and tear the basil leaves. Cut the mozzarella into bite-size pieces.

3. 3

   In a large bowl, combine the tomatoes, mozzarella, basil, and olive oil (and minced garlic, if using).

4. 4

   Drain the pasta, reserving a splash of pasta water. Toss the hot pasta with the tomato-mozzarella mixture, loosening with a little reserved pasta water if needed.

5. 5

   Drizzle with pesto, add black pepper to taste, and serve immediately.