Linguine with Fresh Tomato Basil and Mozzarella
Elevate your weeknight dinner with this vibrant and comforting Linguine with Fresh Tomato, Basil, and Mozzarella, a classic Italian-inspired dish brimming with fresh flavors. Al dente linguine mingles with sweet, juicy cherry tomatoes, aromatic garlic, and a hint of red pepper flakes for a subtle kick. Melt-in-your-mouth cubes of fresh mozzarella and fragrant basil leaves bring irresistible creaminess and freshness, while a drizzle of extra-virgin olive oil ties everything together. Ready in just 35 minutes, this pasta recipe strikes the perfect balance between simplicity and sophistication. Top it off with a sprinkle of grated Parmesan for an irresistible finishing touch. Perfect for busy weeknights or casual entertaining, this dish serves four and truly celebrates the beauty of fresh, wholesome ingredients. Keywords: linguine pasta, easy Italian recipes, fresh tomato basil mozzarella pasta, 30-minute dinner ideas.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 cups cherry tomatoes
- 1 cup fresh basil leaves
- 8 oz fresh mozzarella
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves
- 1 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 cup grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil and cook the linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta cooks, halve the cherry tomatoes and set them aside. Tear the fresh basil leaves into smaller pieces if they are large.
Dice the fresh mozzarella into bite-sized cubes and set them aside.
In a large skillet, heat the extra-virgin olive oil over medium heat. Mince the garlic cloves, then add them to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn them.
Add the halved cherry tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the red pepper flakes, salt, and black pepper. Cook for another 1-2 minutes to allow the flavors to meld.
Lower the heat and toss the cooked linguine into the skillet with the tomato mixture. If the mixture seems dry, add a few tablespoons of the reserved pasta water until it reaches your desired consistency.
Turn off the heat and gently fold in the fresh mozzarella cubes. Allow the mozzarella to soften slightly but not completely melt.
Add the torn basil leaves and toss gently to combine.
Serve immediately, topped with grated Parmesan cheese and an extra drizzle of olive oil if desired.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 5927 mg | 258% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 20.1 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2169 mg | 167% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1662 mg | 35% | |
*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.
