Slow-Cooked Tomato-Basil Pasta with Fresh Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple yet deeply flavorful pasta dish where slow-simmered tomatoes and herbs create a vibrant sauce that clings to perfectly cooked spaghetti. This italian-inspired pasta ready in about 60 minutes pairs spaghetti, San Marzano tomatoes, finely chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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: 20 min Cook: 40 min Serves 4 Italian cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 medium finely diced shallot and 3 minced garlic cloves, cooking for 3 minutes until softened but not browned.
  3. Step 3: Add 28 oz San Marzano tomatoes (crushed by hand), 1/2 tsp sea salt, and 1/4 tsp black pepper. Simmer uncovered for 25 minutes, stirring occasionally, until thickened and fragrant.
  4. Step 4: Stir in 1/4 cup finely chopped fresh basil and 4 oz torn fresh mozzarella until melted, then add drained spaghetti and 2 tbsp reserved pasta water. Toss vigorously for 1 minute until sauce coats strands evenly.

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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 60 minutes (20 min prep + 40 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 spaghetti 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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