If you are looking for a vibrant and fresh meal that bursts with the flavors of summer, this Tomato Basil Pasta with Mozzarella Recipe will quickly become one of your favorites. Imagine perfectly al dente pasta wrapped in a fragrant sauce of sweet cherry tomatoes, fresh basil, and creamy mozzarella, creating a symphony of texture and taste that feels both light and satisfying. It’s a dish that captures the essence of Italian simplicity with ingredients that celebrate each other beautifully, making dinner both effortless and extraordinary.
Ingredients You’ll Need
This recipe shines because of its straightforward but essential ingredients. Each component plays a key role in crafting a colorful and flavorful dish that tastes like it took hours, even though it comes together in a flash.
- 12 ounces pasta (penne, fusilli, or spaghetti): The perfect base to soak up all the delicious tomato and basil flavors.
- 2 tablespoons olive oil: Adds richness and helps gently cook the garlic and tomatoes.
- 3 cloves garlic, minced: Gives the dish a warm aromatic kick that awakens the palate.
- 4 cups cherry or grape tomatoes, halved: Burst with natural sweetness and juicy texture in every bite.
- 1/2 teaspoon salt: Balances and enhances all the fresh flavors.
- 1/4 teaspoon black pepper: Adds a subtle spice to round out the dish.
- 1/4 teaspoon crushed red pepper flakes (optional): For those who like a slight heat to complement the sweetness.
- 1/2 cup fresh basil leaves, torn: The herbaceous heart of the recipe that lifts every forkful.
- 8 ounces fresh mozzarella balls (bocconcini or ciliegine), halved: Provides melty creaminess that contrasts with the lively tomato sauce.
- 1/4 cup grated Parmesan cheese (optional): Adds a savory, nutty finish that ties it all together.
How to Make Tomato Basil Pasta with Mozzarella Recipe
Step 1: Cook Your Pasta Perfectly
Bring a large pot of salted water to a boil and cook your chosen pasta until al dente according to the package instructions. Make sure not to overcook; the pasta needs just enough bite to hold up to the sauce. After draining, reserve half a cup of the pasta cooking water—it’s a secret ingredient that helps bring your sauce and pasta together seamlessly.
Step 2: Sauté Garlic and Tomatoes
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Toss in the minced garlic and sauté for about 30 seconds until its aroma fills your kitchen—you won’t want to skip this step! Next, add the halved cherry tomatoes along with salt, pepper, and an optional touch of crushed red pepper flakes for some warmth. Let the tomatoes cook for 5 to 7 minutes, stirring occasionally, until they soften and release their juicy sweetness.
Step 3: Combine Pasta and Sauce
Add your cooked pasta directly to the skillet with the tomato mixture. Toss everything together with care. If the sauce feels a little dry, slowly add the reserved pasta water a tablespoon at a time until you reach a silky consistency. This simple technique makes all the difference in creating a cohesive, luscious sauce that enrobes every strand or piece of pasta.
Step 4: Add Basil and Mozzarella
Remove the skillet from heat and gently fold in the torn fresh basil leaves and halved mozzarella balls. Let the pasta rest for 1 to 2 minutes, allowing the mozzarella to soften slightly without completely melting, giving you the perfect creamy texture in each bite.
Step 5: Finish and Serve
For an extra layer of flavor, sprinkle the dish with grated Parmesan cheese if you like. Serve your beautiful Tomato Basil Pasta with Mozzarella Recipe immediately to enjoy the fresh, vibrant flavors at their peak.
How to Serve Tomato Basil Pasta with Mozzarella Recipe
Garnishes
Fresh basil leaves scattered on top can add visual appeal and an herbal brightness that enhances every mouthful. A drizzle of extra virgin olive oil or a sprinkle of flaky sea salt can further elevate the experience.
Side Dishes
Pair this pasta with a crisp green salad dressed simply with lemon vinaigrette or perhaps some crusty garlic bread to soak up every last bit of that gorgeous sauce. Roasted vegetables also make a fantastic companion, providing balance and color.
Creative Ways to Present
Serve your Tomato Basil Pasta with Mozzarella Recipe in rustic bowls to emphasize its homey yet elegant charm. For entertaining, portion into small cups or jars for a charming appetizer idea everyone will rave about.
Make Ahead and Storage
Storing Leftovers
The leftovers of this pasta can be stored in an airtight container in the refrigerator for up to 2 days. To keep the mozzarella from turning rubbery, it’s best to add fresh cheese if reheating later.
Freezing
This recipe is best enjoyed fresh, as the texture of fresh tomatoes and mozzarella can change unfavorably when frozen. Freezing is not recommended if you want to preserve the brightness of flavors and the creamy mozzarella.
Reheating
When reheating, warm the pasta gently over low heat with a splash of water or olive oil to restore moisture. Avoid high heat to keep the mozzarella tender and the tomatoes from breaking down too much.
FAQs
Can I use dried basil instead of fresh basil?
While fresh basil is ideal for its bright flavor and aroma, you can use dried basil in a pinch. Use about one-third of the amount and add it during cooking to allow the flavors to develop.
What type of mozzarella is best for this recipe?
Fresh mozzarella balls like bocconcini or ciliegine are the best choice because they soften beautifully without losing their creamy texture. Avoid pre-shredded mozzarella as it often lacks the same freshness and melt quality.
Can I make this recipe vegan?
Absolutely! Swap out mozzarella for a plant-based cheese alternative and leave out the Parmesan or use a vegan substitute to keep the dish completely vegan while still delicious.
Is this pasta dish suitable for meal prep?
This dish is great for short-term meal prep, storing well in the fridge for up to 2 days. Just add fresh basil and mozzarella right before eating to keep the flavors and textures fresh.
What pasta type works best for the Tomato Basil Pasta with Mozzarella Recipe?
Penne, fusilli, or spaghetti all work wonderfully because their shapes hold the sauce well, ensuring each bite is flavorful and satisfying.
Final Thoughts
As you’ve seen, this Tomato Basil Pasta with Mozzarella Recipe is a wonderfully simple way to bring fresh, vibrant ingredients to your dinner table with minimum fuss and maximum taste. Whether you’re cooking for yourself or sharing with loved ones, this dish promises warmth, comfort, and a little Italian magic in every forkful. Give it a try—you will likely find yourself making it again and again!
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Tomato Basil Pasta with Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tomato Basil Pasta with Mozzarella is a simple, fresh, and flavorful Italian-inspired dish perfect for a quick weeknight dinner. Featuring al dente pasta tossed with sautéed garlic and juicy cherry tomatoes, crowned with fresh basil leaves and creamy mozzarella, this recipe delivers a delightful balance of textures and tastes. Optional Parmesan cheese adds a savory finish, making it a satisfying vegetarian main course.
Ingredients
Pasta
- 12 ounces pasta (penne, fusilli, or spaghetti)
Sauce and Toppings
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups cherry or grape tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup fresh basil leaves, torn
- 8 ounces fresh mozzarella balls (bocconcini or ciliegine), halved
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water for later use.
- Sauté the Garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Cook the Tomatoes: Add the halved cherry tomatoes, salt, black pepper, and crushed red pepper flakes if using. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a light sauce.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet with the tomatoes and gently toss to combine. If the mixture seems dry, gradually stir in some of the reserved pasta water until you reach your desired consistency.
- Add Basil and Mozzarella: Remove the skillet from heat and fold in the torn fresh basil leaves and halved mozzarella balls. Let the dish sit for 1 to 2 minutes to allow the mozzarella to soften slightly.
- Serve: Sprinkle the top with grated Parmesan cheese if desired, and serve immediately while warm and fresh.
Notes
- For added protein, top with grilled chicken or shrimp.
- You can substitute sun-dried tomatoes for cherry tomatoes if you prefer a more intense flavor.
- Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
