Caprese salad doesn’t require much else other than five or six ingredients.

Yet despite its simplicity, the antipasto packs bright, well-balanced summertime flavors. We decided to transform the Capri favorite into another Italian classic: pasta.  The result is an insanely easy-to-make dish—just what you need for a quick fancy-ish weekend meal.

This antipasto is now a pasta. Change is good.

The secret to a great caprese anything is fresh ingredients. So make sure you pick up the best ingredients at the market. That includes the pasta. If you’re getting dried pasta, we recommend choosing the grainier ones to ensure the sauce sticks. The recipe calls for bocconcini, but if you can’t find these specifically, you can use any fresh (!) mozzarella. Just chop it up into smaller pieces.

Caprese Pasta

  • Serves: 2 people
  • Active time: 30 mins
  • Total time: 30 mins
  • Difficulty: Easy



  • 4 tbsp. olive oil
  • 4 cloves garlic, thinly sliced
  • ½ cup basil leaves + more for garnish
  • 2 tsp. red pepper flakes
  • 1 cup cherry tomatoes
  • 150g bocconcini


  • 250g linguini, cooked and drained
  • ½ cup reserved pasta water


  1. To make the sauce, heat olive oil in a large skillet then add tomatoes.
  2. Cook until tomatoes are blistered and softened, about 5-8 minutes.
  3. Add the garlic, basil, and red pepper flakes and cook for 3 more minutes until garlic has begun to soften.
  4. Add the cooked pasta to the sauce then toss together, adding pasta water by the tablespoon and stirring until a glossy sauce forms.
  5. Fold in half of the mozzarella then transfer to a platter and top with remaining mozzarella and reserved basil.

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