Slow-Cooked Tomato & Basil Pasta with Fresh Mozzarella

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 65 minutes pairs (225g) spaghetti pasta, (45ml) olive oil, thinly sliced 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.

★ 3.8 (9 ratings) Prep: 15 min Cook: 50 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Tomato & Basil Pasta with Fresh Mozzarella take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Tomato & Basil Pasta with Fresh Mozzarella?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (225g) spaghetti pasta from drying out.

Can I substitute ingredients in Slow-Cooked Tomato & Basil Pasta with Fresh Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Tomato & Basil Pasta with Fresh Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Tomato & Basil Pasta with Fresh Mozzarella?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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