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
Scale
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.
