Pasta pesto mozzarella tomat
Hem / Mat, Dryck & Näring / Pasta pesto mozzarella tomat
It adds a whole other dimension to the overall flavour!
- You can toast the pine nuts up to 7 days ahead. Serve immediately while warm, and sprinkle fresh basil leaves on top for that final fragrant flourish.
Servings and Timing
This recipe comfortably serves six people, making it a wonderful option for a family dinner or a small group gathering.
This recipe is perfect for all kinds of occasions—from laid-back weeknight dinners to festive gatherings where you want something impressive but not complicated. Whether you’re cooking for yourself, family, or friends, this pasta is sure to become a favorite that you turn to again and again. It’s perfect for sharing, impressing guests, or just treating yourself to something special without hours in the kitchen.
Ingredients You'll Need
These ingredients are refreshingly simple but each plays a vital role, contributing to the layers of flavor, texture, and color that make this pasta unforgettable.
- Small tomatoes (2 lb): Halved to roast and caramelize for that deep, natural sweetness and vibrant color.
- Kosher salt and black pepper: Essential for seasoning and enhancing the natural flavors of the tomatoes and pasta.
- Garlic cloves (2, minced): Adds a subtle, aromatic depth that complements the other ingredients beautifully.
- Extra virgin olive oil: Used for roasting the tomatoes and adds a luscious, fruity richness throughout the dish.
- Thin spaghetti (1 lb): Cooks quickly and allows the pesto and sauce to cling perfectly to every strand.
- Basil pesto (1 cup): The star in creating that fresh, herbaceous flavor that defines the dish (I love using homemade pesto here).
- Fresh baby mozzarella (6 oz): Brings creamy, soft pockets of mild cheese that melt slightly into the warm pasta.
- Fresh basil (for garnish): Adds a fragrant, leafy brightness that finishes the dish with a pop of green and freshness.
Directions
Step 1: Preheat your oven to 450 degrees Fahrenheit and position the rack in the middle.
You can also substitute the thin spaghetti for gluten-free pasta or whole wheat noodles to suit your dietary preferences without sacrificing flavor.
If you want to make it vegan, I recommend swapping out the mozzarella for a plant-based cheese alternative or simply adding marinated tofu cubes for protein and texture.
Do you heat pesto before mixing it with pasta?
Personally I don’t heat up pesto before mixing it with pasta.
Set aside.
- Drain the pasta and add the basil pesto.
- Add about 50 ml of the boiled pasta water. Taking hardly any time at all to prepare.
- Add the toasted pine nuts and garlic to a food processor. Another approach I've tried is briefly sautéing the roasted tomatoes with the pesto before tossing with pasta for a warmer, more integrated sauce.
Finally, if you’re short on time or want a slight twist, you could roast the tomatoes in a skillet on your stovetop with a splash of olive oil, reducing the roasting time but still achieving great flavor.
I find glass containers with tight-fitting lids work best since they prevent moisture buildup and help retain the pasta’s fresh taste and texture. Add the basil pesto and toss to coat the pasta evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
- Add the roasted tomatoes and mozzarella to the bowl of pasta.
If you can get them when in season, even better! Or the sauce won’t stick to it, it’ll slide straight off.
- Eating your mozzarella pesto pasta cold? In which case, use a vegetarian hard cheese instead.
- Lemon – We only need the juice. It stands out because you don’t often find a pasta that feels gourmet but is ready in under an hour, and the leftovers are just as delightful the next day.