Campania Pasta
Transport your taste buds to the sun-kissed shores of Southern Italy with Campania Pasta, a vibrant dish that celebrates the essence of fresh, Mediterranean flavors. This simple yet irresistible recipe combines al dente spaghetti with juicy, blistered cherry tomatoes, fragrant garlic, and a touch of red chili flakes for a hint of heat. Fresh basil leaves and creamy chunks of mozzarella take center stage, offering a refreshing burst of flavor and velvety texture. Drizzled with rich, extra-virgin olive oil and tossed together in a light tomato-basil sauce, this quick and easy pasta dish comes together in just 35 minutes, making it perfect for a weeknight dinner or an elegant gathering. With every bite, you'll savor the rustic charm and culinary brilliance of Italy's Campania region.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams dry spaghetti
- 300 grams cherry tomatoes
- 150 grams fresh mozzarella
- 20 grams fresh basil leaves
- 4 tablespoons extra-virgin olive oil
- 3 cloves garlic cloves
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
While the pasta is cooking, finely slice the garlic cloves and halve the cherry tomatoes.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced garlic and red chili flakes, sautéing until fragrant, about 1-2 minutes.
Add the halved cherry tomatoes to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
Tear half of the fresh basil leaves into smaller pieces and add them to the skillet. Stir to combine.
Add the cooked spaghetti to the skillet and toss to coat in the tomato and basil sauce. If the mixture is too dry, gradually add the reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency.
Remove the skillet from heat and drizzle the remaining 1 tablespoon of olive oil over the pasta.
Tear the fresh mozzarella into small chunks and gently stir it into the pasta, allowing it to soften slightly but not completely melt.
Plate the pasta and garnish with the remaining fresh basil leaves. Serve immediately.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 98 mg | 32% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 323.4 g | 118% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 21.4 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1213 mg | 93% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1919 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
