Tomato and Basil Pasta with Fresh Mozzarella

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A simple yet elegant Italian dish featuring ripe tomatoes, fresh mozzarella, and fragrant basil tossed in olive oil. This italian-inspired pasta (gluten-free) ready in about 25 minutes pairs spaghetti, cherry tomatoes, fresh mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Ingredients

• 300g spaghetti
• 1 cup cherry tomatoes
• 200g fresh mozzarella
• 1/2 cup basil
• 3 tbsp olive oil
• 2 cloves garlic
• to taste salt

Instructions

1. Step 1: Bring a large pot of salted water to a boil (use 1 tbsp salt per 4 cups water). Add 300g spaghetti and cook according to package instructions, stirring occasionally, until al dente (resilient when bitten but still slightly firm). Drain, reserving 1/2 cup pasta water. Tip: Never add oil to the boiling water—it doesn’t prevent sticking.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1-2 minutes, until fragrant but not browned. Tip: Use a microplane to grate garlic for even distribution.
3. Step 3: Add 1 cup halved cherry tomatoes and 200g cubed fresh mozzarella (cut into 1/2-inch pieces) to the skillet. Cook for 5-7 minutes, stirring occasionally, until tomatoes soften and release their juices, and mozzarella begins to melt but remains slightly firm. Tip: Avoid overcrowding the pan—cook in batches if needed.
4. Step 4: Add the drained spaghetti to the skillet, along with 1/2 cup torn basil leaves (leaves ripped by hand for texture). Toss vigorously for 2-3 minutes, incorporating 2-3 tbsp reserved pasta water to create a loose, saucy consistency. Season with salt to taste, adjusting as needed. Tip: Pasta water contains starch that helps emulsify the sauce.
5. Step 5: Remove from heat and transfer to a serving dish. Garnish with additional basil leaves and a drizzle of olive oil, if desired. Tip: For a richer flavor, add 1 tbsp grated Parmesan before serving.