Description
A classic Italian dish from the Campania region, featuring pasta in a savory tomato sauce, melted mozzarella, and fresh basil, capturing the essence of Southern Italy.
Ingredients
- 1 lb (450g) short pasta (e.g., rigatoni, penne, fusilli)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 2 cups (500g) cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
- 1 tsp sugar (optional, to balance acidity)
- 8 oz (225g) fresh mozzarella, cut into cubes
- 1/2 cup (50g) grated Parmigiano Reggiano
- 1/4 cup fresh basil leaves, torn
Instructions
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes, season with salt and pepper, and cook until the tomatoes begin to soften, about 5–7 minutes. If using, and let it reduce for 2–3 minutes. Stir in the sugar, if desired, to balance the acidity of the tomatoes.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to achieve the desired sauce consistency.
- Add Cheese and Basil: Stir in the cubed mozzarella and grated Parmigiano Reggiano until the cheese begins to melt. Add the torn basil leaves and toss gently to incorporate.
- Serve: Transfer the pasta to serving plates, ensuring an even distribution of cheese and sauce. Serve immediately, garnished with additional basil and grated Parmigiano Reggiano, if desired.
Notes
- For a baked version, transfer the pasta to a baking dish, top with extra mozzarella and Parmigiano Reggiano, then bake at 400°F (200°C) for 10–15 minutes until golden and bubbly.
- For a vegetarian option, substitute with vegetable broth.
- Add a pinch of red pepper flakes for a spicy kick.
- Grilled chicken or sausage slices can be added for extra protein.
- To make the sauce richer, add a splash of heavy cream or ricotta cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
