Tomato-Basil Pasta with Fresh Mozzarella

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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 drafted and published.

A simple, vibrant pasta dish with sun-ripened tomatoes, fragrant basil, and creamy mozzarella, ready in 25 minutes. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs spaghetti, fresh tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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: 10 min Cook: 15 min Serves 2 Italian cuisine 480 cal/serving

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Ingredients

8 oz spaghetti
2 cups fresh tomatoes
1/4 cup fresh basil
4 oz mozzarella cheese
2 tbsp olive oil
2 cloves garlic
1/2 tsp salt
1/4 tsp red pepper flakes

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Instructions

Step 1: Bring a large pot of 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.
Step 2: While pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat; add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
Step 3: Add 2 cups diced fresh tomatoes to skillet and cook for 4 minutes until softened; stir in 1/4 cup fresh basil, 4 oz torn mozzarella, 1/2 tsp salt, and 1/2 cup reserved pasta water, tossing until cheese melts and sauce coats spaghetti.