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Easy Caprese Capellini

Easy Caprese Capellini

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Servings: 6
Total Time: 30 minutes
Recipe by: Rae


3/4 lb capellini pasta or angel hair
1 TBSP olive or cooking oil
1/2 shallot, minced
2 cloves garlic, minced
10 oz grape tomatoes
2 tsp Kosher salt
dash fresh ground blk pepper
1/3 cup white wine
1/4 cup butter, sliced 1/4 inch thick
8oz fresh mozzarella, cut into 1 inch cubes
1/3 cup basil, chiffonade (cut into thin strips)
1/3 cup reserved pasta water


1. Cook the pasta according to the box instructions, saving 1/3 cup of the cooking water. Drain and set aside. Do not rinse.

2. In the meantime put the oil, shallot and garlic in a dutch oven.

3. Place the dutch oven over a medium high burner and cook just until the sides of the garlic begin to brown and you can smell the aroma.

4. Immediately, but carefully, add the tomatoes to the hot pan. Blister the tomatoes in the pan for about a minute.

5. De-glaze the pan with white wine and turn the heat to medium low. Cook until most of the wine has evaporated.

6. Add the salt & pepper and turn the heat to low. Stir in 1 slice of butter at a time, stir constantly creating and emulsion.

7. Turn off the heat and add the pasta, cheese and basil. Toss together add the reserved pasta water if the pasta is sticky. Taste and season if needed.

8. Serve immediately.

Notes & Tips

This dish is great by itself, but would be good with chicken or shrimp added.

You can substitute olive oil for the butter if you wish. Skip step 6 and add the salt pepper and oil in step 7 after turning off the heat.

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