Pasta Margherita
Indulge in the comforting simplicity of Pasta Margherita, a vibrant, easy-to-make dish that brings the classic flavors of Italy to your table in just 25 minutes. This recipe features al dente spaghetti tossed in a luscious sauce of juicy, sautéed cherry tomatoes, fragrant garlic, and a hint of red chili flakes for subtle heat. Tear in creamy, fresh mozzarella that gently melts into the pasta, while aromatic basil leaves add a burst of freshness to every bite. Finished with a drizzle of extra-virgin olive oil and optional grated parmesan for extra richness, this elegant yet approachable dish is perfect for weeknight dinners or a cozy date night. With its minimal ingredients and bold, authentic flavors, Pasta Margherita is a must-try for any lover of Italian cuisine. Serves 4 and pairs wonderfully with crusty bread and a crisp white wine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 300 grams cherry tomatoes
- 200 grams fresh mozzarella
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 15 pieces fresh basil leaves
- 0.5 teaspoons red chili flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Finely chop the garlic and add it to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until they soften and start to release their juices.
Season the tomatoes with salt, black pepper, and chili flakes. Stir to combine.
Add the drained spaghetti to the skillet with the tomatoes. Toss to coat the pasta in the tomato mixture. If the pasta looks dry, add a few tablespoons of the reserved pasta water until the sauce reaches your desired consistency.
Tear the fresh mozzarella into bite-sized pieces and toss them into the skillet. Cook for 1-2 minutes, stirring gently, to let the cheese soften and slightly melt.
Remove the skillet from the heat and tear the basil leaves over the pasta. Toss gently to combine.
Divide the pasta among serving plates. Top with grated parmesan cheese if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 15.3 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 2094 mg | 161% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1244 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.
