Pasta con i Pomodori e Mozzarella

Pasta con i Pomodori e Mozzarella is a vibrant, vegetarian Italian dish that celebrates the freshness of tomatoes and the creaminess of mozzarella. This simple yet flavorful pasta is perfect for a cozy dinner and highlights the beauty of rustic Italian cooking.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Fresh tomatoes (cherry or on the vine) - 300 grams
• Mozzarella cheese - 150 grams
• Extra virgin olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 leaves, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, usually about 10-12 minutes.
2. While the pasta cooks, wash the tomatoes and cut them in halves or quarters, depending on their size.
3. In a large skillet, heat the olive oil over medium heat and add the minced garlic, sautéing for about 1 minute until fragrant but not browned.
4. Add the chopped tomatoes to the skillet and cook for about 5-7 minutes, stirring occasionally, until they start to soften and release their juices.
5. Once the pasta is cooked, reserve a cup of pasta water and then drain the pasta.
6. Add the drained pasta to the skillet with the tomatoes, tossing to combine. If needed, add a little reserved pasta water to achieve a desired sauciness.
7. Tear the mozzarella into pieces and add it to the pasta, stirring gently until it begins to melt.
8. Season the dish with salt, black pepper, and chopped basil, mixing well before serving.

Nutrition

• Calories: 550
• Protein: 18 g
• Carbs: 75 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 40 mg
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh tomatoes, which may help reduce inflammation.
• Provides a good source of protein and calcium from mozzarella cheese.

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