Caprese orecchiette with cherry tomatoes and basil pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Top Rated

Caprese orecchiette with cherry tomatoes and basil pesto

Soy-Free, Vegetarian, No Added Sugar

2 Servings, 780 Calories/Serving

15 Minutes

Tossed with the colors of the Italian flag—white mozzarella, red tomatoes, and our  green basil pesto—this hearty caprese pasta dish is a guaranteed crowd-pleaser.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces orecchiette
  • 1 organic red onion
  • ¼ pound organic sungold or other cherry tomatoes
  • 3 ounces organic grape or cherry tomatoes
  • 1 or 2 cloves organic peeled fresh garlic
  • ¼ pound fresh mozzarella
  • 2 tablespoons red wine vinegar
  • 3 ounces organic baby arugula or other leafy greens
  • Sunbasket basil pesto (extra virgin olive oil - walnuts - basil - garlic - kosher salt - black pepper)
Chef's Tip

Not a fan of raw onion? No problem. You can sauté the chopped onion in 1 to 2 teaspoons oil over medium-high heat until starting to soften, 2 to 3 minutes. Then add it to the bowl with the remaining ingredients in Step 2. 

Nutrition per serving

Calories 780, Total Fat 46g (59% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 430mg (19% DV), Total Carb. 70g (25% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Milk, Tree Nuts (walnut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the orecchiette

Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 10 to 12 minutes. Drain the orecchiette. While the water is heating and the orecchiette is cooking, prepare the remaining ingredients. 

2

Prep the remaining ingredients; finish the pasta

  • Peel and coarsely chop enough onion to measure ½ cup [1 cup]. 
  • Cut the tomatoes into quarters.
  • Finely chop, press, or grate the garlic.
  • Cut the mozzarella into ½-inch pieces.

In a large bowl, stir together the onion, tomatoes, garlic, red wine vinegar, and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the orecchiette, mozzarella, and arugula and toss to coat; season to taste with salt and pepper. 

Serve

Transfer the orecchiette to individual bowls, top with the pesto, and serve. 

Kids Can!
  • Time the orecchiette.
  • Measure the onion.
  • Press the garlic (if you have a press). 
  • Toss the orecchiette with the other ingredients. 
  • Top the orecchiette with pesto.