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Vegetarian, Busy evenings

Tomato, basil and mozzarella pasta

Tomato, basil and mozzarella pasta is an Italian style pasta dish for 4 people, ready in 25 minutes and rated very easy. It costs about €1.60 per serving. The key to getting it right is adding the mozzarella off the heat with the pot covered, so it melts gently instead of turning rubbery.

A homemade tomato sauce, mozzarella melting into the pasta and basil everywhere on your hands, that's Italian style pasta right there.

Tomato, basil and mozzarella pasta
Total time
25 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

The homemade tomato sauce simmers with onion and garlic just long enough to thicken without losing its fresh taste. Melted mozzarella adds that stretchy, soft bite, while basil torn by hand keeps all its fragrance. It's a simple dish that relies on three main ingredients, nothing more needed.

This is the recipe for busy weeknights when you need to feed the family without spending the whole evening cooking, but it's also one people ask for again on a lazy Sunday. Kids love the mozzarella melting into the hot pasta, and there's nothing to pick out of the plate.

The ingredients

4 people

Pantry

  • Spaghetti or penneoften in the pantry 350 g
  • Canned peeled tomatoesoften in the pantry 800 g
  • Olive oiloften in the pantry 3 tbsp
  • Sugaroften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 2 cloves
  • Onion 1
  • Fresh basil 1 sprigs

Dairy

  • Mozzarella 250 g

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the onion and garlic thinly and cook them in olive oil over low heat. 5 min

    The garlic shouldn't brown, it turns bitter.

  2. Add the tomatoes crushed by hand, the sugar, salt and pepper, then let it simmer. 15 min

    A pinch of sugar balances the acidity of canned tomatoes.

  3. Cook the pasta in salted water, then drain it, keeping a bit of the cooking water. 10 min

    Never rinse hot pasta, the starch helps the sauce cling to it.

  4. Mix the pasta into the tomato sauce with a little of the cooking water.

    Let the pasta finish cooking in the sauce for a minute, it soaks up the flavor.

  5. Off the heat, add the diced mozzarella and torn basil, cover for a minute and serve. 1 min

    Tear the basil by hand, a knife blade turns it black.

Our tips to get it right

  • Crush the peeled tomatoes by hand rather than blending them, the sauce keeps a bit of texture instead of turning completely smooth.
  • Always save a splash of pasta cooking water before draining, it helps loosen the sauce if it has thickened too much.
  • Cut the mozzarella into even cubes so it melts at the same pace throughout the dish.

The variations

  • Swap the mozzarella for burrata for a creamier center, added the same way off the heat.
  • For a faster version, use a store bought tomato sauce and go straight to cooking the pasta.
  • For kids who don't like basil, swap it for flat leaf parsley or simply skip the herb altogether.

What to serve it with

  • A simple green salad
  • Bread to mop up the sauce
  • A glass of sparkling water

Storage

The pasta keeps for 2 days in the fridge in a sealed container. Freezing isn't recommended, the mozzarella turns grainy once thawed. Reheat gently with a splash of water to loosen the sauce again.

Questions about this dish

Can I use fresh tomatoes instead of canned ones?

Yes, as long as they're ripe and meaty, use about 1 kilo of fresh tomatoes, peeled and seeded. Cooking time may be a bit longer to reach the same thick consistency.

Should the mozzarella cook with the sauce?

No, it should always be added off the heat, once the pasta is mixed with the sauce. Cooked directly, it turns rubbery instead of melting gently.

Can I make the tomato sauce ahead of time?

Yes, the sauce can be made the day before and kept in the fridge in a sealed container. Just reheat it gently while the pasta cooks.

What cheese works if I don't have mozzarella?

An easy melting cheese like scamorza or emmental also works, though the result will be less stretchy. Avoid strong flavored cheeses that would overpower the tomato and basil.

How long does it take to make a tomato, basil and mozzarella pasta?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a tomato, basil and mozzarella pasta?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tomato, basil and mozzarella pasta cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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