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Pasta with cherry tomatoes and mozzarella

17/11/2023

Pasta with cherry tomatoes and mozzarella is a fresh and quick dish to prepare, perfect for a summer meal. Here is the traditional recipe to which, as an Italian chef, I always feel like adding a touch of fresh basil to scent the dish:

Ingredients

  • 320 g of pasta of your choice (spaghetti, penne, orecchiette, etc.)
  • 250 g of cherry or grape tomatoes
  • 200 g of mozzarella (buffalo mozzarella is better)
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt to taste
  • Black pepper to taste (optional)
  • Fresh basil
  • Grated Parmesan cheese (optional)

Preparation

  1. Put a pot of salted water on the stove and bring to a boil to cook the pasta according to the timings indicated on the package.
  2. In the meantime, wash the cherry tomatoes well and cut them in half or into four pieces depending on the size.
  3. In a large skillet, heat a drizzle of extra virgin olive oil and add the peeled garlic cloves. Let the garlic brown, then remove it and add the cherry tomatoes.
  4. Sauté the cherry tomatoes over medium-high heat for a few minutes until they start to break down slightly. Season with salt and, if you like, a pinch of black pepper.
  5. Drain the pasta al dente and transfer it to the pan with the cherry tomatoes. If necessary, add a little cooking water to create a light sauce.
  6. While the pasta cooks with the cherry tomatoes, cut the mozzarella into cubes and pat it dry to remove any excess whey.
  7. Remove the skillet from the heat and add the diced mozzarella and hand-torn basil leaves, stirring gently to let the mozzarella start to melt and create strings without completely dissolving.
  8. Dish out the pasta, and if desired, add a further sprinkling of Parmesan and a few basil leaves to garnish.

Curiosity

In Italy, this dish is often associated with summer for the freshness of the ingredients and the simplicity of the preparation. It is a faster and lighter variant of the classic tomato pasta, and the addition of buffalo mozzarella makes it particularly appreciated for its creaminess.

If you would like advice on a wine to pair with this dish, a fresh and fruity white like Falanghina or Fiano di Avellino would be ideal to highlight its flavors without overpowering them.