cooking · Dinner

One Pot Caprese Pasta

I was feeling the need for a late summer dish, in the middle of winter. And paid $$ for that pleasure: greenhouse grown tomatoes and basil from Canada are never cheap in January – but so worth it. At the same time, while the base ingredients were not cheap, considering it served 6 amply, it was still an affordable pleasure. (The basil? $4 Tomatoes? $4 Cheese? $5 Ack!) Walker, our 4-year-old, had 3 servings! Anytime my children keep asking for more helpings, it is well worth the indulgence.


One Pot Caprese Pasta


  • 1 Tbsp olive oil
  • 1 large red onion, chopped
  • 4 cups broth
  • 1 cup water
  • 8-12 ounces small tomatoes, cut in halves or quarters
  • 1 bunch fresh basil leaves, chopped
  • 2 Tbsp balsamic vinegar
  • ½ tsp ground black pepper
  • 16 ounces dry pasta
  • 8 ounces fresh mozzarella balls (such as Ciliegine size), cut into bite size pieces


Heat a large pot over medium, add oil and onion, saute until onion is tender.

Add in remaining ingredients, except for mozzarella cheese. Bring to a boil, reduce heat to medium-high, and cook for 10 minutes, stirring often.

Take off heat, stir in mozzarella cheese, and serve.

Serves about 6.

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