Pasta With Tomatoes & Mozzarella Recipe

Nutritional

Serving Size: 1 (285.1 g)

Calories 574.6

Total Fat - 46.3 g

Saturated Fat - 11.7 g

Cholesterol - 178 mg

Sodium - 666.2 mg

Total Carbohydrate - 24.2 g

Dietary Fiber - 2.5 g

Sugars - 4.7 g

Protein - 16.6 g

Calcium - 237.9 mg

Iron - 2.3 mg

Vitamin C - 21.2 mg

Thiamin - 0.2 mg

Step by Step Method

Step 1

Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.

Step 3

DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

Tips

No special items needed.

This recipe was a big hit with my July 4th guests. I used spiral noodles and grape tomatoes (they do better in leftovers than cut tomatoes!). I also upped the basil to about 2 cups chopped as I love basil and have an abundance growing in the yard, and think 1/2 cup would be too little for 1 lb of pasta. I also couldn't find fresh mozzarella so I subbed garlic/herb flavored cheese curds, which is also mild like fresh mozzarella. I actually think the proportions for the adds ins would be better with 1/2 lb of pasta, as it was more pasta than anything else. While it was a big hit with everyone, I liked the leftovers with cold pasta better. Next time I make it, I would run cold water over the pasta before adding in everything else and then chilling for a bit before serving.