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–+ servings

Caprese Tortellini Pasta Skillet

Caprese Tortellini Pasta Skillet combines cheese-filled tortellini mixed with classic caprese ingredients such as tomatoes, fresh mozzarella, and basil, topped with balsamic reduction.
Katie Chase
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes

Equipment

  • 12 inch skillet
  • pasta pot
  • strainer
  • knife
  • cutting board
  • wooden spoon

Ingredients

  • 15 ounces cheese tortellini
  • 1.5 pounds cherry tomatoes
  • 1/4 cup pasta water
  • 1 shallot
  • 3 garlic cloves minced
  • 1/2 teaspoon salt
  • 1 teaspoon Italian Herb seasoning
  • 3 Tablespoons olive oil
  • 8 ounces mozzarella pearls
  • 1 Tablespoon balsamic reduction

Instructions

  • Cook pasta according to package instructions for al dente. The pasta will continue to cook when added to the skillet.
  • In a 12-inch skillet over medium-low heat add half of the olive oil and finely chopped shallot. Stir for just a minute as the shallots begin to get tender.
  • Add the salt, herb seasoning, minced garlic, remaining oil, pasta water, and tomatoes. Continue to stir periodically for 5 minutes until some of the tomatoes begin to pop.
  • Add the pasta and mozzarella balls to the skillet and stir to combine.*
  • Top with freshly chopped basil and a drizzle of balsamic reduction.

Notes

To serve as a cold pasta salad, skip blistering the tomatoes. Halve them instead and add the tomatoes and mozzarella to the other ingredients after they have all fully cooled in the refrigerator for at least an hour.