Let Me Tell You About This Pasta (Grab a Seat!)
You know, some dishes just sneak up on you and become a staple—and for me, this Italian Pasta with Cherry Tomatoes and Mozzarella is absolutely that dish. I first made it after a long, rainy Tuesday, when all I wanted was something that tasted like summer but was as easy as a sandwich (okay, maybe two sandwiches). I accidentally bought way too many cherry tomatoes at the market—does anyone else do this or is it just me? Anyway, by the time dinner rolled around, I realized I had almost nothing else in the fridge except a ball of mozzarella and a half-empty pack of spaghetti. You see where this is going.
What started as a "throw together whatever's left" situation has turned into my can't-fail, everyone-asks-for-seconds pasta. Plus, it's so simple that even if something goes a bit sideways, it still tastes like you've got a bit of Italian nonna magic up your sleeve—minus, you know, the years of experience and probably the apron.
Why You'll Love This (Or At Least, Why I Do)
I make this when the fridge is mostly empty but I want something that feels special—plus it's super fast for those nights when you've got more to do than time to cook. My family goes a bit bananas for this because it's both creamy and tangy, and the whole thing takes less than 30 minutes. (Though, I once got distracted watching reruns and overcooked the pasta, but even then, folks still asked for seconds.)
Honestly, what's not to love? Except maybe the part where I forget to buy basil. Oh, and the tomato juice on my favorite sweater... but that’s a me problem.
What You’ll Need (And What I Sometimes Swap In)
- Spaghetti (250g or about half a box)—But penne or fusilli work great too, sometimes I use whatever’s lurking at the back of the cupboard.
- Cherry tomatoes (a couple of big handfuls, or about 300g)—Grape tomatoes are fine, and once I even used chopped regular tomatoes. Not quite the same, but still tasty.
- Fresh mozzarella (one ball, 125g-150g)—Honestly, any soft mozzarella will do. My grandmother swore by the fancier buffalo kind, but the supermarket stuff is just fine for a Monday.
- Olive oil (about 2 glugs, or 2 tablespoons)
- Garlic (2 cloves, smashed or finely chopped)—I use more if I want to keep vampires (and my partner) away.
- Fresh basil (a handful)—Dried is okay in a pinch, but it’s just not the same, you know?
- Salt & pepper (to taste, but don’t skimp on the salt for the pasta water!)
- Optional: Red chili flakes (for a little kick, which I love on chilly days)
How I Actually Make It (With a Few Detours)
- Fill a big pot with water, salt it generously (seriously, the water should taste like the sea, or so I've been told), and bring it to a rolling boil. Toss in your pasta and cook according to the package—though I always start checking a minute early. I once overcooked it and no one let me forget.
- While the pasta’s doing its thing, grab a decent-sized skillet or frying pan. Heat the olive oil over medium heat, then add in the garlic. Let it sizzle—but not burn. If you burn it, just start over (I've done this more times than I'd like to admit).
- Chuck in the cherry tomatoes, whole or halved (I halve them if I’m feeling patient). Pop a lid on and let them burst and get saucy, about 5-7 minutes. This is where I usually sneak a taste and sometimes add a little pinch of salt.
- Once the pasta’s al dente, scoop out a cup of the pasta water (don’t skip this, it’s magic!) and then drain the pasta.
- Toss the pasta straight into the skillet with the tomatoes. Add a splash (or more) of that reserved pasta water to get everything glossy and lovely. Stir it all together over low heat for a minute or two.
- Tear the mozzarella into bits and toss them in. Watch how creamy and stretchy it gets. (Don’t worry if it looks a bit gloopy—it sorts itself out after a minute.)
- Scatter over the basil, grind on some black pepper, maybe a pinch of chili flakes if you’re feeling bold, and give it a gentle toss. That’s it! Taste it, tweak the salt, and serve.
What I’ve Learned (Usually the Hard Way)
- Don’t rush the tomatoes—if you get impatient and crank up the heat, they can scorch and taste a bit weird. Actually, I find it works better if you let them get super soft and juicy.
- Pasta water is liquid gold here. I used to skip it, but it's honestly the difference form "fine" to "oh wow."
- Once I added the mozzarella way too early and it just vanished into the sauce—now I add it at the very end.
Variations I’ve Tried (And One That Was a Bit of a Flop)
- I sometimes throw in a handful of baby spinach just before adding the pasta—looks fancy and tastes fresh.
- For a more hearty meal, grilled chicken or crispy pancetta is lovely (though not very traditional, but hey—rules are made to be bent).
- One time, I tried using smoked mozzarella. I thought it’d be a genius twist. Honestly? It was... not. Overpowered everything else. Lesson learned!
If You Don’t Have the Right Gear (No Biggie)
I always say you don’t need fancy stuff. No big skillet? I’ve used a regular saucepan in a pinch—just stir gently so the tomatoes don’t all stick. And if you don’t have a pasta pot with a strainer, just use a slotted spoon or even a mug to scoop out that pasta water (I forget and pour it down the drain about half the time, but that’s life).
Storing Leftovers (But They Rarely Survive)
You can store leftovers in an airtight container in the fridge for a day or two. The mozzarella goes a bit chewy, but I think this tastes even better the next day. Though, honestly, in my house it never lasts more than a day!
How I Love to Serve It
I like to serve this with a big leafy green salad and crusty bread—especially if it’s a Saturday and we’re all eating together. Sometimes I’ll pour a little extra olive oil on top, or add a squeeze of lemon (probably not traditional, but it’s bright).
Pro Tips—Because I’ve Messed Up Plenty
- I once tried rushing the tomato step and regretted it because the flavor was flat. Let them simmer, you’ll thank me later.
- Don’t be stingy with the salt in your pasta water—it makes such a difference, honest!
- And always, always taste before serving. I once forgot, and it was a bit bland. Never again.
FAQ—Real Questions I’ve Actually Gotten
- Can I use dried mozzarella? Sure, it melts okay, but it makes the whole thing a bit less creamy. If that’s all you have, just go for it—better than nothing, right?
- What if I don’t like garlic? Just leave it out or use a pinch of garlic powder. I mean, I wouldn’t, but you do you!
- Can I make this gluten-free? Yup, just use your favorite gluten-free pasta—I've heard good things about this brand if you’re looking for ideas.
- Is it okay to use canned tomatoes? Not my first choice, but in a pinch, you can! Maybe drain them a bit first or they'll make things soupy.
- Where can I learn more about fresh mozzarella? I found this guide on homemade mozzarella and it’s wild how simple it can be (haven’t tried it myself though, just being honest).
Oh, sidetrack—I once tried to make this with sun-dried tomatoes because that’s all I had, and wow, it was... well, not my favourite. But, hey, maybe you’ll like it! Cooking, like life, is a bit of an experiment, right?
Anyway, if you try this, let me know how it goes—or if you find a shortcut that beats mine. Happy cooking!
Ingredients
- 350 g dried pasta (such as penne or spaghetti)
- 250 g cherry tomatoes, halved
- 200 g fresh mozzarella cheese, diced
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- A handful of fresh basil leaves, torn
Instructions
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1Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
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2While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
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3Add the halved cherry tomatoes to the skillet. Season with salt and pepper, and cook for 4-5 minutes, stirring occasionally, until the tomatoes are softened and release their juices.
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4Add the drained pasta to the skillet with the tomatoes. Toss to combine, adding reserved pasta water a little at a time if needed to create a light sauce.
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5Remove the skillet from heat. Stir in the diced mozzarella and torn basil leaves. Toss gently until the mozzarella just begins to melt.
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6Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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