After a dessert overdrive over my birthday, I was in need for something more on the savory side. Think something comforting, delicious and full of carbs that made my heart sing with happiness. So I made one pot Caprese pasta and I have to say it’s the best pasta dish ever.
I have plans to eat it for the rest of my life. No joking.
Seriously, between the fact that’s so delicious I want to cry of happiness, and that it only takes one pot and 15 minutes to take it from kitchen to table I think I found my food spirit animal or, at least, the dish I plan to make forever and ever.
Come here one pot Caprese pasta I love you.
And let’s get real, what’s better than a multitasking recipe? You know, that kind of recipe you can make on a crazy busy Monday that’s just so Monday you can’t even, but the recipe you can also make when your parents come to visit and you want to look like an actual adult because it looks straight out of an Italian trattoria.
And know what else? It’s tiny kitchen approved, meaning you don’t need a ton of appliances, a crazy amount of pans or a ton of ingredients to make it. Can I hear a WOOHOO?
And another woohoo for the fact that you only need one pan so little dishes to wash after cooking it too.
Told you, my friend, told you one pot Caprese pasta was the best recipe in the planet.
I only used 5 ingredients: Pasta, pesto, Bertolli Five Cheese, mozzarella and sundried tomatoes and the result is beyond creamy, indulgent, warm and comforting, perfect for the early spring days when the weather is crazy and you just want a giant bowl of comforting food that’s fresh and delicious and easy to make.
Also the sauce, Bertolli always makes the most delicious pasta sauce, I always keep a couple of jars on hand to make quick recipes when in a time crunch. Pour sauce, add a couple of things that are sitting in your fridge and you got dinner in under 20 minutes.
- 5 Cups water
- 1 lb Ravioli or other pasta
- 2 1/2 Cups Bertolli Five Cheese
- 1/4 Cup pesto
- 8 Sundried tomatoes
- 1/2 Cup mozzarella cheese
- In a pot over medium heat place the water until boiling.
- Add the ravioli and cook for 10 minutes (2 minutes less than packaging directions)
- Remove from the heat and drain the water leaving in the pot 4 tablespoons of it.
- Add the Bertolli Five Cheese, the pesto, sundried tomatoes and mozzarella cheese and place over medium heat. cook for 3 more minutes.
- Serve and enjoy.