Pasta With Garden Tomatoes and Fresh Mozzarella

Name: Pasta With Garden Tomatoes and Fresh Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 23 lb fresh mozzarella cheese, 1/2-inch cubes; ½ teaspoon coarse sea salt; 12-1 cup olive oil; 4 tablespoons butter; 1 cup finely chopped vidalia onion; ¼ cup finely chopped garlic; 1 lb pasta; 4 cups vine-ripened tomatoes, seeded; ¾ cup freshly grated romano cheese; ½ cup chopped basil

Servings: persons

1
Toss mozzarella and salt together.
2
Set aside.
3
Bring a large pot filled with water to a boil.
4
Heat the oil and butter in a large saute pan over medium-high heat.
5
Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender (approx.
6
10 minutes).
7
Cook the pasta in the boiling water until al dente.
8
Add the tomatoes to the cooked onions and increase the heat to high.
9
Continue to cook, stirring occasionally, until just tender (approx.
10
5 minutes).
11
Drain the pasta and toss into the tomato-onion mixture to evenly coat.
12
Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese.
13
Transfer to a large platter and garnish with basil leaves and remaining cheese.

10657

kcal

Calories

764

Fat

209

Carbs

755

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 23 lb fresh mozzarella cheese, 1/2-inch cubes, ½ teaspoon coarse sea salt, 12-1 cup olive oil, 4 tablespoons butter, and more.

Yes, Pasta With Garden Tomatoes and Fresh Mozzarella falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!