Pasta con Pomodoro e Mozzarella

Pasta con Pomodoro e Mozzarella is a delightful Italian dish featuring al dente pasta enveloped in a fresh tomato sauce, complemented by creamy mozzarella. This kosher recipe brings a taste of Italy to your table, perfect for a cozy dinner for two.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Fresh tomatoes - 400 grams, chopped
• Extra virgin olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 leaves, torn
• Mozzarella cheese - 150 grams, diced
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional, kosher) - 30 grams, grated

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the chopped tomatoes to the skillet and season with salt and black pepper. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
4. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the tomato sauce.
5. Toss the pasta in the sauce, adding reserved pasta water as needed to reach your desired consistency.
6. Remove the skillet from heat and fold in the torn basil leaves and diced mozzarella, allowing the cheese to melt slightly.
7. Serve the pasta in bowls, topped with grated Parmesan cheese if desired, and garnish with additional basil.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 75 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh tomatoes.
• Provides a good source of protein and calcium from mozzarella.

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