Go Back

Creamy Caprese Pasta

Author Jacqueline


  • 1 lb farfalle bowtie pasta
  • Olive Oil
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 1 pint grape tomatoes halved
  • 1 cup heavy cream
  • 1 1/2 cups half and half
  • 1/2 cup chopped fresh basil
  • 8 oz fresh mozzarella pearls (or chopped into 1" pieces
  • Salt and Pepper


  • Bring a pot of salted water to a boil; add the pasta. When al dente, drain and set aside.
  • While the pasta is cooking, add 1-2 T olive oil to a large, deep saute pan over medium heat. Add the onion and garlic, saute until the onion is translucent and garlic is golden.
  • Add the tomatoes to the pan and saute for 1-2 minutes. Pour in the cream and half and half; bring a simmer and cook until slightly thickened, about 6-8 minutes.
  • Pour the drained pasta into the sauce and toss together with the basil and half the mozzarella. Sprinkle the remaining mozzarella pearls over the top and serve.