Description
A deliciously creamy pasta dish featuring garlic-infused olive oil, fresh mozzarella, and ripe tomatoes. This Margherita-inspired pasta is quick to make and packed with flavor.
Ingredients
Units
Scale
- 8 oz pasta (spaghetti, penne, or your choice)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
- 1 cup fresh mozzarella cheese, torn into small pieces
- 1 tablespoon fresh lemon juice (optional)
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant.
- Add the halved cherry tomatoes, dried oregano, and red pepper flakes (if using). Cook for 3–4 minutes until the tomatoes start to soften and release their juices.
- Once the pasta is cooked and drained, add it to the skillet with the tomatoes and toss to coat. If the pasta seems dry, add some of the reserved pasta water to help create a sauce.
- Remove from heat and stir in the fresh basil and mozzarella cheese. Toss until the cheese begins to melt and everything is well combined.
- Season with salt, pepper, and a squeeze of fresh lemon juice (optional) for extra brightness.
- Serve immediately, garnished with grated Parmesan cheese, if desired.
Notes
- For a creamier version, add a splash of heavy cream to the skillet along with the pasta.
- Use a mix of different tomatoes (e.g., heirloom) for a more colorful and flavorful dish.
- Can be served with a side of garlic bread for a complete meal.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg