Easy One-Pot Caprese Pasta

From the kitchen of Carly

Whole wheat pasta cooks right in the pot with crushed tomatoes, fresh grapes tomatoes, and melted cheese, creating a creamy sauce without any cream. Finish with a balsamic drizzle for brightness and depth.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112 ounces whole wheat rigatoni (I like Barilla)
  • 1"1 (28-oz.) can crushed tomatoes with basil (I like Hunts)", 4 light string cheese sticks (I like Sargento), cut into 1/2-inch pieces
  • 12 (10-oz.) container grape tomatoes, halved
  • 11/2 small onion, diced
  • 1About 12 fresh basil leaves
  • 11 tablespoon minced garlic
  • 11 teaspoon salt
  • 11/4 teaspoon black pepper
  • 11/4 cup balsamic vinegar
  • 1About 6 fresh basil leaves, chopped, for garnish (optional)
  • 16 tablespoons shredded Parmesan cheese (I like Sargento Artisan Blends)
  • 1for garnish (optional)

Instructions

  1. In a large pot, combine 3 cups of water, the pasta, crushed tomatoes, cheese pieces, grape tomatoes, onion, basil, garlic, salt, and pepper and stir to combine.

  2. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered until the pasta has softened, 25 to 30 minutes. Much of the water will boil out.

  3. Serve drizzled with balsamic vinegar. If desired, garnish with chopped basil and Parmesan.