Pasta with Tomato and Mozzarella

Name: Pasta with Tomato and Mozzarella
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Fusilli pasta 0.7 lb; Peeled tomatoes 1.67 cups; Mozzarella cheese 2 cups; Garlic 1 clove; Parmigiano Reggiano PDO cheese (to grate) 2.1 oz; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Vegetarian

Difficulty: Easy
Prep time: 5 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

Pasta with tomato and mozzarella is a classic gem from Campania, Southern Italy. And it's all about a few really great ingredients coming together. Picture this: a bowl of tender pasta with a rich tomato sauce, cooked with fragrant basil—simple stuff but so so good. Then, fresh mozzarella sneaks in, melting into the sauce to make it creamy and a bit stretchy—kinda like gnocchi alla sorrentina, but quicker. People in this region, well, they love dishes like caprese pasta and tomato basil mozzarella pasta. They just taste like summer and feel like home. You know, you don’t need much—just quality tomatoes, a handful of basil, and real mozzarella. And when you dig in? Oh man, the sauce is warm, the cheese is gooey, and the whole thing smells fresh—that's comfort food, Italian style.

Some nights, you just need food that's easy and super satisfying, right? And that's where pasta with tomato and mozzarella really shines. It gives you all the comfort of baked pasta alla sorrentina but skips the oven, so you can get dinner on the table fast—perfect for a busy night or when you want something homemade without fuss. People often say this dish stands out among Italian pasta dishes because it's both filling and light—great for all ages. You know, unlike the more involved baked versions, this one's ready in a snap but still has that creamy, moist mozzarella with the sweet and tangy tomato sauce. Whether you're into quick pasta dishes or just want a fresh twist on vegetarian pasta meals, this recipe checks all the boxes. For real. It’s the kind of meal that pairs well with a green salad or maybe some bread, but honestly, it's pretty amazing just on its own—like a little special, even when it’s super simple. Really, it's like tasting Southern Italy in every bite.

How to prepare Pasta with Tomato and Mozzarella

To prepare the tomato and mozzarella pasta, heat 2 tablespoons of oil in a saucepan with a whole clove of garlic 1 and let it flavor. Add the peeled tomatoes 2 and season with salt 3.

Add plenty of basil 3 and cook over low heat for about 15-20 minutes to reduce the tomato. At the end of cooking, remove the garlic 5. Meanwhile, cut the mozzarella into chunks 6.

Place it in a colander, letting it drain to remove excess whey 7. Bring a pot of salted water to a boil and cook the fusilli 8. Drain the pasta al dente and transfer it directly to the pan with the tomato sauce 9.

Mix well 10, then, with the heat off, add the grated Parmigiano Reggiano 11 and the cubed mozzarella 12.

Add a drizzle of oil, a pinch of black pepper 13, and mix quickly to combine all the ingredients without melting the mozzarella too much 14. Plate and serve your tomato and mozzarella pasta immediately 15!

Storage

You can store the tomato and mozzarella pasta in the refrigerator for one day in an airtight container. Reheat it in a pan with a drizzle of oil or a splash of water.

Freezing is not recommended.

Suggestion

For a creamier result, set aside a ladle of cooking water and add it to the pasta while you toss it in the pan.

Try adding a couple of crumbled hard-boiled eggs!

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with Tomato and Mozzarella

PRESENTATION

How to prepare Pasta with Tomato and Mozzarella

Storage

Suggestion

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