Pasta With Tomatoes And Mozzarella Recipes

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QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA



Quick Tomato-Basil Pasta With Fresh Mozzarella image

Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket. This is an easy meal to prepare, and a delicious one ot eat!! Campanelle can also be used for the pasta.

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
5 tablespoons fresh basil, roughly chopped
1/4 teaspoon sugar
table salt
1 lb fusilli
8 ounces fresh mozzarella balls, mini, drained and cut in half
1/3 cup parmesan cheese, grated

Steps:

  • Bring 4 quarts water to boil in large pot.
  • Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
  • Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

PASTA WITH TOMATO AND MOZZARELLA



Pasta With Tomato and Mozzarella image

Simple dish with a classic fresh tomato sauce. You may use low-fat mozzarella and skip parmesan cheese if you are pursuing a low-fat diet, and serve with green salad and crusty bread. The sauce can be made well ahead and can be re-heated.

Provided by AaliyahsAaronsMum

Categories     Low Cholesterol

Time 2h

Yield 2-3 serving(s)

Number Of Ingredients 10

350 g penne pasta
150 g mozzarella cheese, chopped into 2cm cubes
basil leaves, to garnish
grated parmesan cheese, to serve (optional)
1 1/4 kg fresh ripe tomatoes
1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, crushed
12 large fresh basil leaves
salt & freshly ground black pepper

Steps:

  • First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
  • Reserve 3 tomatoes for later and roughly chop the rest.
  • Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
  • Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
  • Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
  • Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
  • Cook the pasta as per the package instructions.
  • When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
  • Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.

Nutrition Facts : Calories 1056.5, Fat 28.5, SaturatedFat 11.6, Cholesterol 59.2, Sodium 509.5, Carbohydrate 173.1, Fiber 27.9, Sugar 20.4, Protein 36

PASTA WITH TOMATOES, SALAMI AND SMOKED MOZZARELLA



Pasta With Tomatoes, Salami and Smoked Mozzarella image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds assorted heirloom tomatoes (3 to 4), cored and chopped
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
12 ounces campanelle or penne pasta
2 ounces deli-sliced salami, chopped
4 ounces smoked mozzarella, diced
1/2 cup fresh basil, torn
2 tablespoons chopped fresh parsley

Steps:

  • Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
  • Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.

Nutrition Facts : Calories 570, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 35 milligrams, Sodium 490 milligrams, Carbohydrate 69 grams, Fiber 4 grams, Protein 21 grams, Sugar 9 grams

PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA



Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
  • Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
  • Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

RIGATONI WITH TOMATOES AND MOZZARELLA



Rigatoni with Tomatoes and Mozzarella image

Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 10

Coarse salt
3/4 pound rigatoni, or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
8 ounces fresh mozzarella cheese, diced

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
  • Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
  • In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
  • Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

PASTA WITH TOMATOES, MOZZARELLA AND BASIL



Pasta with Tomatoes, Mozzarella and Basil image

Categories     Cheese     Herb     Pasta     Tomato     Appetizer     Quick & Easy     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 6

1 1/2 pounds plum tomatoes, seeded, coarsely chopped
8 ounces fresh mozzarella cheese, cut into 1x1/2-inch strips
3 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 cup chopped fresh basil
12 ounces penne pasta

Steps:

  • Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.

TOMATO & MOZZARELLA SPAGHETTI BAKE



Tomato & mozzarella spaghetti bake image

This pasta bake is simple yet satisfying, great for a weeknight supper

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 8

2 tbsp olive oil
2 garlic cloves, chopped
2 x 400g cans chopped tomatoes
good pinch chilli powder
400g spaghetti, broken into short lengths
handful basil leaves, plus a few extra
250g pack mozzarella, sliced
50g grated parmesan (or vegetarian alternative)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.
  • Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

Nutrition Facts : Calories 639 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.14 milligram of sodium

PASTA SALAD WITH TOMATOES, MOZZARELLA, AND CHICKPEAS



Pasta Salad with Tomatoes, Mozzarella, and Chickpeas image

An Italian remix on pasta salad that's sure to be the star of the party. Short, curly gemelli or fusilli noodles are perfect in this summery dish, as they leave room for other ingredients in every forkful, and the grooves hold the herbs and the zingy lemon vinaigrette in this Pasta Salad with Tomatoes, Mozzarella, and Chickpeas.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 14

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
1 pint cherry tomatoes, halved
1 pound gemelli or fusilli
1 fennel bulb, cored and chopped (1 1/2 cups)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
4 ounces salted mozzarella, cubed (3/4 cup)
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped flat-leaf parsley

Steps:

  • Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain.
  • Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
  • Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve.

PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL



Pasta with Mozzarella, Tomatoes and Fresh Basil image

During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.-Ken Churches, Kailua-Kona, HI

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

12 ounces fresh mozzarella cheese, cubed
6 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 package (16 ounces) uncooked linguine
1 cup chopped fresh basil leaves
3 medium tomatoes, chopped

Steps:

  • In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.

Nutrition Facts : Calories 574 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 483mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

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VEGETABLE PASTA WITH MOZZARELLA | THE COZY APRON
Preheat your oven to 350°. Once the sauce has simmered for 15-20 minutes, turn off the heat and fold in the sauteed zucchini, along with chopped spinach and the parsley, and stir to incorporate just until the spinach wilts into the sauce. Check to see if …
From thecozyapron.com
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CREAMY MOZZARELLA SHRIMP PASTA - JULIA'S ALBUM
2018-01-27 Saute sun-dried tomatoes in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. The skillet should be hot. Add half and half to the hot skillet with sun-dried tomatoes and bring to boil. Add shredded cheese to the skillet, and quickly stir in while boiling.
From juliasalbum.com
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Top Asked Questions

How to cook fresh tomatoes and mozzarella for pasta?
An easy summer pasta dish using fresh tomatoes and mozzarella. Chop tomatoes into a medium dice. Add 1/2 tsp of salt and half of the minced basil to the diced tomatoes. Stir to combine and let it sit as you prep the other ingredients and bring the water to a boil. Bring a large pot of water to a boil.
How do you Cook Pasta with garlic and tomatoes?
In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice. Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente.
How do you make pasta salad with Basil and tomatoes?
Place cooled pasta in a large mixing bowl. Add dressing to pasta, then add the tomatoes, basil, onion, and mozzarella balls. Toss to combine. Serve at once, or chill until needed.
How do you add mozzarella to spaghetti sauce?
Lower the temperature of the sauce and slowly add the cup of pasta water. Only add as much as you need or want, stirring to incorporate. Taste again and salt, as needed. Finally, add the cooked pasta and toss until coated in sauce. Add the drained mozzarella to the pasta and toss in the sauce to warm.

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