Sun-Ripened Tomato Basil Pasta with Fresh Mozzarella

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

A vibrant pasta dish featuring ripe tomatoes, fresh basil, and creamy mozzarella, ready in 22 minutes. This italian-inspired pasta ready in about 22 minutes pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 4.1 (14 ratings) Prep: 10 min Cook: 12 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling 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: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 2 cups diced ripe tomatoes and cook for 3-4 minutes until tomatoes soften and release juices, adding 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Add drained spaghetti to the skillet with 1/2 cup reserved pasta water, tossing vigorously for 1 minute until sauce coats pasta and thickens.
  5. Step 5: Remove from heat and stir in 1/2 cup chopped fresh basil and 4 oz sliced fresh mozzarella, letting it melt into the pasta.
  6. Step 6: Serve immediately with extra basil and a drizzle of olive oil for garnish.

Frequently asked questions

How long does Sun-Ripened Tomato Basil Pasta with Fresh Mozzarella take to make?

Total time is about 22 minutes (10 min prep + 12 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 Sun-Ripened 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 Sun-Ripened 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 Sun-Ripened 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 Sun-Ripened 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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