Quick Tomato-Basil Pasta with Fresh Mozzarella
By America's Test KitchenPublished on October 14, 2011
Yield
Serves 4
Ingredients
3 tablespoons extra virgin olive oil 4 cloves garlic, minced¼ teaspoon red pepper flakes 1 (28-ounce) can crushed tomatoes 1 can (14 ½ ounces) diced tomatoes 5 tablespoons roughly chopped fresh basil ¼ teaspoon sugar Table salt 1 pound campanelle or fusilli pasta8 ounces fresh mini mozzarella balls, drained and cut in half⅓ cup grated Parmesan cheese
Before You Begin
Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket.
Instructions
- 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 to 20 minutes. Stir in 3 tablespoons basil, sugar, and 1/2 teaspoon salt.
- Add 1 tablespoon 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 tablespoon 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.
Yield
Serves 4Ingredients
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
¼ teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1 can (14 ½ ounces) diced tomatoes
5 tablespoons roughly chopped fresh basil
¼ teaspoon sugar
Table salt
1 pound campanelle or fusilli pasta
8 ounces fresh mini mozzarella balls, drained and cut in half
⅓ cup grated Parmesan cheese
Ingredients
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
¼ teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1 can (14 ½ ounces) diced tomatoes
5 tablespoons roughly chopped fresh basil
¼ teaspoon sugar
Table salt
1 pound campanelle or fusilli pasta
8 ounces fresh mini mozzarella balls, drained and cut in half
⅓ cup grated Parmesan cheese
Ingredients
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
¼ teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1 can (14 ½ ounces) diced tomatoes
5 tablespoons roughly chopped fresh basil
¼ teaspoon sugar
Table salt
1 pound campanelle or fusilli pasta
8 ounces fresh mini mozzarella balls, drained and cut in half
⅓ cup grated Parmesan cheese
Why This Recipe Works
For a quick tomato-basil pasta with fresh mozzarella recipe that had rich flavor and thick texture, we created a sauce using a combination of canned crushed and diced tomatoes. We used fresh mini balls of mozzarella, but we found that larger balls cut into small cubes worked just as well in our Quick Tomato-Basil Pasta with Fresh Mozzarella recipe.
Before You Begin
Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket.
Instructions
- 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 to 20 minutes. Stir in 3 tablespoons basil, sugar, and 1/2 teaspoon salt.
- Add 1 tablespoon 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 tablespoon 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.
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