Quick Tomato-Basil Pasta With Fresh Mozzarella: A Weeknight Symphony

There are certain dishes that, with their vibrant colors and comforting aromas, instantly transport me back to sun-drenched afternoons in my grandmother’s kitchen. This Quick Tomato-Basil Pasta with Fresh Mozzarella is one of those culinary anchors for me. I remember the way the ripe tomatoes, still warm from the garden, would be transformed into a rich sauce, infused with the fragrant perfume of fresh basil. The anticipation of those little pearls of mozzarella melting into the hot pasta was almost unbearable for a young me, but the resulting simple perfection was always worth the wait. It’s a testament to the power of quality ingredients, treated with respect and a touch of love, to create something truly magical.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian

Ingredients

Here’s what you’ll need to bring this delightful pasta to life:

• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (or to your taste for a little heat)
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2 ounce) can diced tomatoes
• 5 tablespoons fresh basil, roughly chopped, plus more for garnish
• 1/4 teaspoon sugar
• Table salt, to taste
• 1 lb fusilli pasta
• 8 ounces fresh mozzarella balls, mini, drained and cut in half
• 1/3 cup Parmesan cheese, grated

Chef’s Note on Ingredients: For the best flavor, seek out high-quality crushed and diced tomatoes. If mini mozzarella balls aren’t available, you can use larger fresh mozzarella balls and tear them into bite-sized pieces. The fresh basil is key here; dried basil simply won’t provide the same bright, aromatic punch.

Equipment Needed

While this recipe is wonderfully straightforward, a few essential tools will make the process even smoother:

• Large pot (for boiling pasta)
• Medium saucepan (for the tomato sauce)
• Slotted spoon or pasta strainer
• Measuring cups and spoons
• Knife and cutting board
• Colander

Instructions

Let’s get cooking! Follow these steps for a delicious and satisfying meal:

1. Begin by bringing 4 quarts of water to a rolling boil in a large pot. This is where your pasta will cook to perfection. While the water heats, prepare the base of your sauce.
2. In a medium saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 2 minutes, until the garlic is fragrant but not browned. It’s crucial to keep an eye on this step; burnt garlic will impart a bitter flavor.
3. Stir in the crushed tomatoes and diced tomatoes into the saucepan. Bring the mixture to a gentle simmer and allow it to cook, stirring occasionally, until it has slightly thickened. This will take approximately 15-20 minutes, concentrating the tomato flavors beautifully.
4. Once the sauce has thickened, stir in 3 tablespoons of the fresh basil, the sugar, and 1/2 teaspoon of table salt. The sugar helps to balance the acidity of the tomatoes, and the salt enhances their natural sweetness.
5. Now, it’s time for the pasta. Add 1 tablespoon of salt to the boiling water (this seasons the pasta from the inside out) and then add the fusilli. Cook the pasta until it is al dente, meaning it has a slight bite to it. Refer to the pasta package directions for the most accurate cooking time.
6. Before draining the pasta, carefully reserve about 1/4 cup of the pasta cooking water. This starchy water is liquid gold and can be used to achieve the perfect sauce consistency. Drain the pasta well and then transfer it back into the now-empty pot.
7. Pour the prepared tomato sauce over the drained pasta in the pot. Add the remaining 1 tablespoon of extra virgin olive oil. Stir everything together to coat the pasta evenly. Cook over medium heat for about 1 minute, allowing the flavors to meld and the pasta to absorb some of the sauce. If the pasta seems a bit dry, gradually add the reserved pasta cooking water a tablespoon at a time until you reach your desired consistency.
8. Gently stir in the halved fresh mozzarella balls. Continue to cook over medium heat just until the mozzarella begins to soften and become delightfully melty. Be careful not to overcook at this stage, as you want the mozzarella to be creamy, not completely dissolved.
9. Taste the pasta and season with salt as needed. The amount of salt required will depend on your preference and the saltiness of your Parmesan cheese.
10. Serve the pasta immediately, garnishing each portion with the remaining 2 tablespoons of fresh basil and a generous sprinkle of grated Parmesan cheese.

Expert Tips & Tricks

• Herb Power: Don’t skimp on the fresh basil! Its bright, peppery notes are crucial to this dish. If you have extra, consider a few fresh basil leaves as a garnish for an extra burst of flavor and visual appeal.
• Pasta Water Magic: That reserved pasta water is your secret weapon for a silky, emulsified sauce. It contains starch that helps the sauce cling to the pasta beautifully.
• Mozzarella Meltdown: For perfectly melted mozzarella, ensure your sauce isn’t too piping hot when you add it. A gentle heat and brief cooking time are all you need.
• Campanelle Alternative: As mentioned, campanelle pasta, with its ruffled edges, is an excellent alternative to fusilli. It captures sauce wonderfully.

Serving & Storage Suggestions

This Quick Tomato-Basil Pasta with Fresh Mozzarella is best enjoyed immediately, while the mozzarella is warm and gooey. Serve it in shallow bowls, ensuring each portion gets a good distribution of sauce, pasta, and melting mozzarella. A light dusting of Parmesan and a few fresh basil leaves complete the presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the pasta in a saucepan over low heat, adding a splash of water or milk if it seems dry. You can also reheat it in the microwave, but be mindful of the mozzarella, which can become rubbery if overheated.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for this dish:

Nutrient	Amount per Serving	% Daily Value
Calories	803 kcal
Calories from Fat	246 kcal
Total Fat	27.4 g	42%
Saturated Fat	10.7 g	53%
Cholesterol	52.1 mg	17%
Sodium	1137.7 mg	47%
Total Carbohydrate	107 g	35%
Dietary Fiber	8.1 g	32%
Sugars	14.1 g	56%
Protein	33.3 g	66%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe shines in its simplicity, there’s always room for creativity:

• Spice it Up: For those who enjoy a bit more heat, increase the red pepper flakes or add a pinch of cayenne pepper to the sauce.
• Veggie Boost: Sautéed zucchini, bell peppers, or spinach can be added to the sauce for an extra dose of vegetables. Add them during the sauce simmering stage to allow them to soften.
• Protein Power: Grilled chicken or shrimp can be a delicious addition for a more substantial meal.
• Gluten-Free Option: Simply swap the fusilli for your favorite gluten-free pasta. Cook according to package directions and follow the rest of the recipe as usual.

FAQs

Q: Can I use canned diced tomatoes instead of fresh tomatoes?
A: Absolutely! The recipe specifically calls for canned crushed and diced tomatoes for convenience and consistent flavor.

Q: How do I prevent the mozzarella from becoming tough?
A: Add the mozzarella at the very end of cooking and only heat it until it’s just softened and beginning to melt. Overcooking will make it rubbery.

Q: Is it okay to make the sauce ahead of time?
A: Yes, you can prepare the tomato sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat it gently before tossing with the cooked pasta.

Q: What kind of pasta is best for this dish?
A: Fusilli is recommended for its ability to capture the sauce. However, any short pasta shape like penne, rotini, or even campanelle, as mentioned, will work beautifully.

Q: Can I freeze this pasta?
A: While the pasta itself can be frozen, the fresh mozzarella may not retain its ideal texture after thawing. It’s best to enjoy this dish fresh.

Final Thoughts

This Quick Tomato-Basil Pasta with Fresh Mozzarella is more than just a recipe; it’s an invitation to savor the simple pleasures of home-cooked food. It’s proof that with a handful of quality ingredients and a little bit of time, you can create a dish that is both elegant enough for company and comforting enough for a cozy weeknight meal. I encourage you to gather your ingredients, perhaps even with little helpers in the kitchen, and experience the joy of creating this delightful pasta. Don’t hesitate to share your culinary creations and any delightful twists you discover! Buon appetito!