Description
Tomato and Mozzarella Pasta (Pasta alla Checca) features a delightful mix of fresh tomatoes, mozzarella, and basil. This simple recipe creates a satisfying dish that’s great for a quick dinner or a healthy meal. Enjoy the fresh flavors of summer in every bite!
Ingredients
Scale
- 1 pound cherry tomatoes
- 8 ounces fresh mozzarella
- 3 cloves garlic
- 1 large lemon
- 1/3 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 cup fresh basil leaves
- salt and pepper
- 16 ounces spaghetti noodles
- freshly grated parmigiano reggiano or pecorino romano
- extra-virgin olive oil
Instructions
- In a large bowl, combine halved cherry tomatoes, mozzarella, and garlic.
- Add lemon zest, lemon juice, olive oil, and dried oregano. Season with salt and pepper. Stir and let marinate.
- Bring a large pot of water to boil and salt generously.
- Add spaghetti and cook until al dente. Save ½ cup of pasta water before draining.
- Drain spaghetti and transfer it to the bowl with the sauce. Add pasta water gradually and toss to coat evenly.
- Tear fresh basil over the pasta and fold in gently. Adjust seasoning as needed.
- Serve immediately with grated cheese and olive oil for drizzling.
Notes
For the best flavor, allow the tomato and mozzarella mixture to marinate for at least 30 minutes before mixing with pasta.
Adding pasta water helps to create a nice sauce consistency, adjust according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 150mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg