Fresh Tomato and Mozzarella Pasta

Fresh Tomato and Mozzarella Pasta

My secret method of preparing tomatoes makes this surprisingly delicious!

Ingredients: 3 servings

Spaghetti (thin pasta like capellini)
300 g
Tomato (ripen)
3 large
Mozzarella cheese
1 ball
8-10 leaves
Extra virgin olive oil
as needed
to taste
Garlic (finely chopped)
a thumb-sized amount


1. Parboil the tomatoes to remove the skin, then chop into 1.5 - 2 cm chunks. At this time, remove the stems and pulp.
2. Coat your tomatoes from Step 1 in a large pinch of salt, then put into a strainer to drain off the excess moisture. Cut the mozzarella into cubes, and julienne the basil.
3. Put about 4 tablespoons of olive oil into a frying pan with the garlic and heat over low.
4. When fragrant, add the drained tomatoes and cook over low heat.
5. Add the pasta boiled al dente, olive oil, and salt and quickly mix together. Add the mozzarella and julienned basil, toss lightly, and transfer to the plates.
6. For a chilled version, see Recipe ID: 2231515

Story Behind this Recipe

This way of preparing the tomatoes is one of many things I learned at a cooking class from an Italian chef. I wanted to come up with a way to make my favorite kind of pasta with fresh tomatoes and mozzarella without having to use expensive fruit tomatoes.