Name: One Pot Healthy Caprese Pasta
Prep time: 5 min
Cook time: 30 min
Ingredients: 2 tbsp olive oil (divided); 2-3 shallots; 4 cloves garlic (minced); 2 lbs roma tomatoes (chopped; equivalent to 6 cups); 1 cup reduced sodium chicken broth; 3 cups water; 1 pound spaghetti (one box; I used Barilla); 1 tsp kosher salt (or more to taste); 1/2 cup basil (fresh); 4 oz mini mozzarella balls; 2 tbsp balsamic vinegar

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Less to clean and more to love. Bursting with classic Italian flavors, One Pot Healthy Caprese Pasta is the recipe your family won’t stop asking for, and you won’t mind making. Melty mozzarella, luscious tomatoes, refreshing balsamic, and fresh fragrant basil are the stars of this simple one pot pasta dish. Break out your dutch oven–you’re just a few steps away from the easiest dinner yet!

What you will need to make this recipe

Here is the ingredient list for this recipe; keep in mind, this is all made in one pot! It couldn’t be simpler to throw together. You can use whole wheat pasta, or make any other substitutions you wish.

Dry spaghetti
Mozzarella pearls
- I recommend using this brand
Balsamic Vinegar
- Find the brand I used here
Reduced-sodium chicken broth
Basil
- fresh preferred
Olive oil
Shallots (2-3)
Minced garlic
Roma tomatoes
- These tomatoes are best for sauces and cooked dishes like this one because they produce less water and have fewer seeds than a traditional tomato.

How to make One Pot Healthy Caprese Pasta

This is one of my easiest one pot dishes yet! If you’ve never made a one pot pasta dish before–don’t be nervous. Most of the skepticism with one pot dishes comes from those concerned about a mushy, poorly cooked meal. I promise you this method is foolproof and delicious! You will be impressed.

Start out by chopping your shallots and tomatoes. We will be moving fast, and you won’t want to have to stop to do chopping along the way. While you chop, preheat your large pot or Dutch oven over medium high heat. Add one tablespoon of olive oil. Add your 2-3 chopped shallots, allowing them to settle into the olive oil and sauté until tender. Being careful not to burn your garlic, add four cloves of minced garlic to the olive oil and shallots. Cook for about one minute.

Taking your chopped tomatoes, add them all into the pot (there should be about 2 lbs or 6 cups).

Next, add one cup of broth and three cups of water. By doing this, we are making sure the dish isn’t too high in sodium. Once you do that, add in two tablespoons of balsamic.

When you have all of those ingredients in your pot, add in the dry pasta. Stir to submerge the pasta–covering it in the liquid. You will now bring to a boil. Once you have done that, cover and reduce to medium. Cook the dish for about 15 minutes longer (or until the pasta is tender).

Once the pasta is cooked, stir in your basil, followed by the mozzarella cheese. Finish by adding the remaining tablespoon of olive oil for an extra burst of flavor.

Try one of my other one pot pasta dishes!

Once you go one pot…you never go back! A one pot pasta dish is one of those recipes that makes me never want to make traditional pasta again.

One pot meals don’t have to stop at pasta dishes. Explore my “One Pot Recipes” on my page–or try one of these!