Pasta with Garden Tomatoes and Fresh Mozzarella
Experience the ultimate harmony of summer flavors with this Pasta with Garden Tomatoes and Fresh Mozzarella recipe, a perfect celebration of fresh, seasonal ingredients. Bursting with juicy cherry tomatoes, creamy mozzarella, and aromatic basil, this easy 30-minute dish strikes a beautiful balance between simplicity and gourmet appeal. The garlic-infused olive oil creates a light yet flavorful base, while optional red pepper flakes add a subtle kick. Topped with a sprinkle of Parmesan and a drizzle of extra-virgin olive oil, this vibrant pasta is as comforting as it is elegant. Perfect for weeknight dinners or al fresco gatherings, it’s a must-try for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 12 ounces Pasta (spaghetti, linguine, or penne)
- 2 cups Cherry tomatoes (or other garden tomatoes)
- 8 ounces Fresh mozzarella
- 1 cup Fresh basil leaves
- 3 tablespoons Extra-virgin olive oil
- 2 units Garlic cloves (minced)
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 0.25 cups Grated Parmesan cheese (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Halve the cherry tomatoes (or dice larger tomatoes) and add them to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Season the tomatoes with salt, black pepper, and crushed red pepper flakes (if using). Stir and let simmer for 2 minutes.
Cut the fresh mozzarella into bite-sized pieces and set aside. Tear the basil leaves into smaller pieces or leave them whole, depending on preference.
Once the pasta is cooked and drained, add it to the skillet with the tomatoes. Toss to coat the pasta in the tomato mixture, adding a splash of reserved pasta water if the sauce seems too dry.
Remove the skillet from the heat and gently fold in the fresh mozzarella and basil leaves. The mozzarella will begin to soften slightly from the residual heat.
Drizzle with the remaining tablespoon of olive oil and sprinkle with grated Parmesan cheese, if desired, before serving.
Serve immediately and enjoy a vibrant, fresh-tasting pasta dish.
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 4876 mg | 212% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 16.5 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 2333 mg | 179% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1508 mg | 32% | |
*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.
