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Robin Ward

My Mom's Tomato-Mozzarella Pasta

Chewy pappardelle ribbons tossed with juicy, marinated cherry tomatoes, fragrant fresh basil, and creamy mozzarella, all bathed in a zesty garlic, olive oil, and vinegar dressing. The dish is brightened with a touch of red chili heat and topped with a shower of freshly grated Parmesan, making every bite bursting with flavor. The aroma of the warm pasta mingling with sweet tomatoes and rich mozzarella is simply mouthwatering—perfect for a satisfying, no-fuss meal that’s sure to impress.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course: #maincourse, dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb. the best, sweetest tomatoes you can find (I opted for cherry tomatoes due to their convenience in preparation and their visually appealing presentation.)
  • 1 cup fresh basil leaves, torn or roughly chopped, plus more for garnish (One, .75 oz. clamshell)
  • 2-4 cups fresh whole-milk mozzarella cheese, in 1-inch nuggets (or ciliegine size) (I used 4 cups)
  • 2-4 cloves garlic, grated
  • ¾ cup extra virgin olive oil, plus more as needed (Use a high-quality olive oil)
  • ¼ cup white wine vinegar, or more or less to taste
  • runny honey for drizzling or a pinch of sugar, if needed
  • kosher salt and freshly ground black pepper
  • 1-1½ lb. dried pasta, such as pappardelle, fettuccine, or tagliatelle (I used one, 16 oz. package.)
  • red chile flakes, for serving
  • wedge of Parmesan cheese, for serving

Equipment

  • 1 large pot for boiling pasta

Method
 

  1. Cut the tomatoes into bite-sized pieces. For cherry tomatoes, simply halve them. For larger tomatoes, remove and discard the seeds to reduce water content, but don’t worry about being too meticulous.
  2. In a large bowl, combine the tomatoes, basil, and your preferred amount of mozzarella and garlic. Add the oil and vinegar. If the tomatoes are not very sweet, drizzle in a bit of honey or sprinkle some sugar. Season with salt and pepper. Stir well and let sit at room temperature for at least 30 minutes.
  3. Bring a large pot of water to a boil and add a generous amount of salt. The pasta water should be as salty as the sea to properly season the pasta. Add the pasta and cook, stirring occasionally, until al dente, following the package directions. Drain the pasta in a colander, then return it to the warm pot off the heat.
  4. Add the tomato-mozzarella mixture to the hot pasta and fold in gently, coating the pasta evenly and adjusting with a bit more oil if needed for a good ratio of pasta to sauce. Taste and adjust the seasoning with salt and pepper if needed, then plate up in shallow bowls, giving each guest some extra-gooey, barely melted mozzarella chunks and juicy tomatoes on top.
  5. Top each serving with a few more basil leaves and serve right away. Offer chile flakes and a giant hunk of Parmesan cheese for grating at the table.

Notes

Using a large stainless steel, commercial grade mixing bowl makes it so much easier to assemble this dish. It's durable, long-lasting, and perfect for everyday use.
 
For the best flavor, I recommend using a high-quality olive oil. I used Partanna First Cold Pressed Fruity Olive Oil, which I also love for baking. Any good olive oil will work—just choose one with a flavor you enjoy.