Cherry Tomato And Fresh Mozzarella Pasta

Ingredients

• 250 gcherry tomatoes
• 50 gbutter
• 50 gextra-virgin olive oil
• 10 ggarlic, chopped or minced
• 4 gsalt
• 4 gsugar
• 100 g dried pasta or 200 g fresh pastapasta
• 125 gsoft mozzarella in brine or water
• 6 gflat-leaf parsley, roughly chopped
• to tastefreshly ground black pepper

Instructions

1. 1

   Cook the tomatoes

   Heat the olive oil and butter in a large pan over medium heat. Add the halved and whole cherry tomatoes, garlic and salt. Simmer gently for 8–10 minutes, until the tomatoes burst and the garlic is soft and fragrant.

2. 2

   Season the sauce

   When the tomatoes have broken down into a rustic sauce, stir in the sugar to balance their flavour.

3. 3

   Boil the pasta

   Cook fresh pasta in salted water for 2–3 minutes, or boil dried pasta according to the packet instructions until al dente, with a slight bite. Drain, reserving some pasta water. Add the pasta to the tomato sauce with a little of the reserved water so it is not dry, then stir through the parsley if using.

4. 4

   Toss and serve

   Toss the pasta until coated in the sauce, then divide between pasta bowls. Tear the mozzarella into bite-sized chunks and scatter it over the pasta. Finish with a drizzle of extra-virgin olive oil and freshly ground black pepper.

What is cherry tomato and fresh mozzarella pasta?

This is a quick pasta dish built around a simple cooked tomato sauce and soft mozzarella. It draws on familiar Italian combinations of tomatoes, olive oil, herbs and cheese, without requiring a long-simmered sauce.

Here, butter adds richness alongside the olive oil, while the mozzarella is added at the end so it stays soft and distinct. The result is a rustic, lightly sauced bowl rather than a smooth, heavily reduced tomato sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 649 calories, 23g protein, 49g carbs, 41g fat.

The pasta supplies most of the carbohydrates, while butter, olive oil and mozzarella account for much of the fat. Mozzarella provides some of the protein, with smaller contributions from the pasta and other ingredients. Pair a serving with a generous portion of green vegetables or salad to round out the plate.

The tomato sauce

Tomatoes: Halve some of the cherry tomatoes and leave others whole, as directed, so they cook down at different rates. Let them simmer gently until they burst and become saucy.

Garlic: Cook it with the tomatoes rather than browning it separately. It should turn soft and fragrant during the 8–10-minute simmer.

Balancing the flavour

Sugar: Stir it in after the tomatoes have cooked down, when you can taste the sauce. Its role here is to balance the cooked tomato flavour, not make the sauce taste sweet.

Salt: The listed salt seasons the tomato mixture, while the pasta water should also be salted. Taste the finished sauce before tossing in the pasta, keeping in mind that mozzarella can contribute some saltiness.

Getting the pasta right

Dried pasta: Follow the packet timing and stop when it is al dente, with a slight bite. Reserve some cooking water before draining.

Fresh pasta: It cooks quickly, so check it after 2 minutes; the recipe gives a 2–3-minute range. A splash of starchy pasta water helps the sauce cling and keeps the pasta from seeming dry.

Adding the mozzarella

Drain the mozzarella from its brine or water before tearing it into bite-sized pieces. Scatter it over the hot pasta just before serving, rather than cooking it into the sauce.

The cheese will soften from the heat while retaining its fresh, milky character. Finish with the olive oil and black pepper called for in the method.

Timing and serving

The tomato sauce takes 8–10 minutes, while the pasta cooks alongside it, making this a useful meal when time is short. Have the mozzarella drained and parsley chopped while the water heats.

Serve straight away while the pasta is hot and the mozzarella is soft. A simple green salad or cooked green vegetables make a fresh side alongside the rich butter, oil and cheese.

Recipe notes & tips

• Use a wide pan so the tomatoes can cook in an even layer.
• Keep the tomato mixture at a gentle simmer rather than rushing it over high heat.
• Reserve pasta water before draining, as it is easy to forget once the pasta is in the colander.
• Add the pasta water a little at a time so the sauce stays coating rather than watery.
• Tear the mozzarella by hand into pieces that are easy to pick up with a fork.
• Serve as soon as the pasta is tossed with the sauce and topped with mozzarella.

Variations

• Use fresh pasta: Choose 200 g fresh pasta instead of 100 g dried pasta, as specified in the recipe.
• Add more parsley: Increase the chopped flat-leaf parsley for a more herb-forward finish.
• Adjust the garlic: Use a little less garlic for a milder sauce, while keeping the same gentle cooking method.
• Choose smaller tomatoes: Use cherry tomatoes of a similar size so they soften at roughly the same pace.
• Change the pasta shape: Use another dried pasta shape and cook it to the packet’s al dente timing.

Common mistakes to avoid

• Cooking the tomatoes too quickly: High heat can brown the garlic before the tomatoes soften; keep the pan at a gentle simmer.
• Skipping the pasta water: The sauce may cling poorly; reserve some before draining and add a splash as needed.
• Overcooking the pasta: It can turn soft when tossed with the sauce; drain it while it still has a slight bite.
• Adding mozzarella too early: It loses its fresh texture in the pan; scatter it on top just before serving.
• Pouring in too much pasta water: The sauce can become thin; add it gradually until the pasta is lightly coated.

How to store

For the best texture, serve this pasta straight away. If you have leftovers, refrigerate them in a covered container and eat within 2 days; reheat gently in a pan with a small splash of water, noting that the mozzarella will soften further.

Frequently asked questions