Tomato and Mozzarella Pasta (Pasta alla Checca)

Mozzarella Spaghetti made with halved cherry tomatoes, fresh basil, lemon and olive oil served in a white pasta bowl.

Tomato and Mozzarella Pasta (Pasta alla Checca)

Tomato and Mozzarella Pasta is fresh, stunning and the sauce never touches the stove. Cherry tomatoes, creamy mozzarella, basil and lemon. Simple ingredients, beautiful results.

Course Dinner, Lunch

Cuisine Italian

Keyword Mozzarella Tomato Pasta, Pasta with Mozzarella Cheese

Prep Time 10

Cook Time 10

Marinating Time 10

Total Time 30

Servings servings

Calories 784kcal

Author Heather

Ingredients

Sauce

1 pound cherry tomatoes *halved, see Note #1 below
8 ounces fresh mozzarella *cut into bite-size chunks, see Note #2 below
3 cloves garlic *crushed or thinly sliced, see note #3 below
1 large lemon *zested and juiced, see Note #4 below
1/3 cup extra virgin olive oil *plus more for drizzling, see Note #5 below
1 teaspoon dried oregano
1/2 cup fresh basil leaves *loosely packed, torn
salt and pepper *to taste, see Note #6 below

Pasta

16 ounces spaghetti noodles

For Serving

freshly grated Parmigiano Reggiano or Pecorino Romano *to taste, see Note #7 below
extra-virgin olive oil *for drizzling

Instructions

In a large bowl, combine the halved cherry tomatoes, mozzarella and garlic. Add the lemon zest, lemon juice, olive oil and dried oregano. Season generously with flaky salt and freshly cracked black pepper. Stir well and set aside to marinate. See Note #8 below for marinating times.
Bring a large pot of water to a rolling boil. Salt generously. Add the spaghetti and cook according to package directions until just al dente. Before draining, scoop out ½ cup of pasta water and set aside.
Drain pasta and transfer directly into the bowl with the sauce. Add two or three spoonfuls of pasta water and toss vigorously until everything is well coated. Add more pasta water one spoonful at a time if needed.
Tear the fresh basil over the top and fold in gently. Taste and adjust seasoning. Serve immediately with freshly grated Parmesan (or Pecorino Romano) and a drizzle of olive oil.

Video

Notes

Note #1- Cherry tomatoes are your most reliable choice year-round. Grocery store vine tomatoes can be wonderful in peak summer (July through September), but can be watery and bland the rest of the year.

Note #2- Fresh mozzarella is the soft cheese that packed in water and is either sliced or sold in a ball. You will find it in the specialty cheese section of your grocery store, not the shredded cheese aisle.

If at all possible, avoid the low-moisture shreddable kind. This is a different product and won't give you the same result. For even more luxurious results, swap mozzarella for burrata. Burrata is fresh mozzarella with a creamy, soft center that melts into the sauce and makes this dish truly indulgent. Skip adding burrata to the marinade. Instead, tear it over the top of the finished pasta just before serving and let it melt slightly into the heat of the dish.

Note #3- Thinly sliced garlic gives you a mild, mellow flavor that blends beautifully into the sauce as it marinates. If you love a bolder, more pronounced garlic flavor, crush or mince it instead. Just know it will be noticeably more intense.

Note #4- If you love lemon and want a more pronounced lemon flavor, add the zest of a second lemon. It adds brightness and fragrance without throwing off the balance of the dish.

Note #5- Use the best olive oil you own. Since the sauce is completely uncooked, its flavor is front and center in every bite.

Note #6- If using flaky salt, start with 1 teaspoon and adjust to taste. If using regular table salt, start with 1/3 of a teaspoon. Table salt is finer and more concentrated, so a little goes a long way. Always taste before adding more.

Note #7- Parmigiano Reggiano is nutty, rich, and slightly sweet. Pecorino Romano is sharper, saltier, and more assertive. Love bold flavors? Go Pecorino. Prefer something mellower? Go Parmigiano Reggiano.

Note #8- The longer the sauce marinates, the more the flavors develop, but this recipe is flexible. Five to ten minutes gives you a bright, clean, fresh tasting sauce perfect for busy weeknights. Twenty to thirty minutes is the sweet spot where the garlic mellows into the oil and everything comes together beautifully. Up to an hour gives you the most complex flavor of all.

Note #9- This dish does not keep well and is best eaten immediately. That said, leftovers straight from the fridge the next day are still really good, just different.

Nutrition