Have you ever encountered an ingredient that made you think, “This is a revelation”? I have a few standout moments: flaky sea salt, rich dark chocolate, European butter, and, most memorably, six years ago in Italy when I first tried buffalo mozzarella. Until then, I had no clue that buffalo cheese could be so much better than cow’s milk cheese, deserving its own category. During our week on Capri, the iconic Caprese salad featured the creamiest buffalo mozzarella, an unforgettable taste that was enhanced by the stunning setting of ancient architecture and breathtaking ocean views.
Since then, I’ve aimed to replicate those flavors, and thanks to some fresh buffalo mozzarella from Whole Foods, I finally got close. This caprese penne pasta has become a staple for our weeknight dinners. It’s packed with vibrant flavors and comes together in just 10 minutes. The combination of tomatoes, basil, and mozzarella perfectly complements whole wheat penne, and I prefer using a high-quality store-bought pesto to simplify the process.
Check out the recipe below, and I’d love to hear your thoughts: What ingredient has transformed your cooking experience?
Ingredients
- 1 pound whole wheat penne
- extra-virgin olive oil
- 4 cloves garlic, minced
- 1 pint cherry tomatoes
- 3 - 4 cups arugula
- 1/2 cup basil pesto, store-bought or homemade
- 8 ounces fresh mozzarella (buffalo if possible), chopped into bite-sized pieces
- 1/4 cup pine nuts, toasted
- coarse sea salt, to taste
Instructions
- Bring a large pot of water to a boil, add a generous amount of salt, and cook the penne according to package directions. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until it’s lightly golden. Toss in the cherry tomatoes and continue cooking for 2 - 3 minutes until they soften slightly.
- Add arugula to the skillet, cooking for another 30 seconds, then mix in the cooked pasta, mozzarella, and basil pesto. Toss everything together until the pasta is warmed and coated with pesto. Finish with a sprinkle of pine nuts and a pinch of sea salt. Drizzle with more olive oil before serving, passing additional pesto at the table if desired.
Comments (13)
- gabriella says: November 4, 2015 at 6:20 am
This looks amazing! I’m trying it next week ?
Reply - Sarah says: November 4, 2015 at 10:25 am
Looks wonderful! Any recommendations for store-bought pesto?
Reply - Bella B says: November 4, 2015 at 11:29 pm
This made me so hungry! I’m excited to try this dish!
Reply - Danette says: November 5, 2015 at 3:27 pm
Looks delicious! I’ll definitely make this. Thanks!
Reply - Gaby Dalkin says: November 8, 2015 at 9:32 pm
This might be my favorite pasta dish! Buffalo mozzarella is truly life-changing!
Reply - Carolynne says: June 29, 2016 at 11:44 am
I never considered adding mint to pesto, I’ll definitely try it!
Reply - Vicky C says: November 7, 2016 at 6:25 pm
I just made this for dinner tonight. It was a hit! My husband said it tasted restaurant-quality. Thank you for introducing a new favorite!
Reply - Sharon Hewitt says: September 25, 2017 at 6:10 pm
I enjoyed this and can’t wait to prepare it again!
Reply - Sheryl Santos says: June 22, 2019 at 8:56 pm
Can this be made a day ahead?
- Camille Styles says: June 23, 2019 at 8:55 am
Hi Sheryl! While I typically wouldn’t recommend preparing pasta a day in advance, these ingredients are quite sturdy, so you could! Just add the arugula right before serving, and consider serving it cold as a pasta salad!
Reply
- Camille Styles says: June 23, 2019 at 8:55 am
- Debi says: July 6, 2021 at 1:25 pm
This looks fantastic! I want to try it. Is buffalo mozzarella hard to find, and could I substitute feta?
- Camille Styles says: July 6, 2021 at 4:01 pm
You can swap in any kind of mozzarella if you can’t find buffalo!
Reply
- Camille Styles says: July 6, 2021 at 4:01 pm
