Slow-Cooked Tomato & Basil Pasta with Fresh Mozzarella

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rustic Italian dish where tomatoes and basil simmer for hours to develop intense flavor, tossed with al dente pasta and creamy fresh mozzarella for a simple yet deeply authentic experience. This Italian-inspired pasta recipe, ready in about 65 minutes, pairs pasta, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of heavily salted water to a boil; add 8 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-low heat; add sliced garlic and cook for 2-3 minutes until golden and fragrant but not browned.
  3. Step 3: Add 2 lbs chopped fresh tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet; simmer uncovered for 45-50 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
  4. Step 4: Toss the drained spaghetti with the tomato sauce and 1/4 cup reserved pasta water, then gently fold in 1/2 cup torn basil. Divide onto plates, top with fresh mozzarella slices, and drizzle with remaining 1 tbsp olive oil.

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