Margherita Pasta
Indulge in the vibrant flavors of Margherita Pasta, a quick and easy weeknight dinner inspired by the classic Italian Margherita pizza. This recipe showcases perfectly al dente spaghetti or linguine tossed with juicy, sautéed cherry tomatoes, fragrant garlic, and a touch of red chili flakes for an irresistible kick. Fresh mozzarella melts gently into the dish, creating a luscious, creamy texture, while aromatic basil leaves add a burst of freshness. Finished with a drizzle of extra virgin olive oil and optional parmesan for extra richness, this 30-minute pasta dish is a comfort food favorite that brings a taste of Italy to your table. Perfect for a vegetarian main course, it’s a simple yet elegant meal that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 400 grams spaghetti or linguine
- 300 grams ripe cherry tomatoes
- 200 grams fresh mozzarella
- 3 pieces garlic cloves
- 3 tablespoons extra virgin olive oil
- 15 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes
- 50 grams parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Peel and thinly slice the garlic cloves. Add the garlic to the skillet and sauté for 1-2 minutes until fragrant and slightly golden, but not burned.
Halve the cherry tomatoes and add them to the skillet. Stir and cook for 5-7 minutes until the tomatoes soften and release their juices.
Season the tomato mixture with salt, black pepper, and red chili flakes (if using). Stir to combine.
Tear the fresh mozzarella into small chunks and set aside. Tear the basil leaves into smaller pieces as well.
Add the drained pasta to the skillet with the tomatoes and toss to combine. If the mixture seems dry, gradually add the reserved pasta water, 1/4 cup at a time, until a silky sauce forms.
Remove the skillet from heat and gently fold in the mozzarella chunks and basil leaves. The heat from the pasta will slightly melt the mozzarella for a creamy texture.
Taste and adjust seasoning as needed with additional salt or pepper.
Serve immediately, garnished with grated parmesan cheese, if desired.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4538 mg | 197% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 13.7 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2027 mg | 156% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1234 mg | 26% | |
*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.
