Il Cucinologo
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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 flavor the dish:

Ingredients

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

Preparation

  1. Put a pot of salted water on the heat and bring to a boil to cook the pasta according to the times indicated on the package.
  2. In the meantime, wash the cherry tomatoes well and cut them in half or into quarters depending on their 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. Adjust the 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 well to remove any excess whey.
  7. Remove the pan from the heat and add the mozzarella cubes and the basil leaves torn by hand, mixing gently so that the mozzarella starts to melt creating strings but without dissolving completely.
  8. Plate the pasta, and if desired, add an additional grating of Parmesan and some basil leaves for decoration.

Trivia

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

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