Pasta Pomodoro e Mozzarella Recipe with Basil
You’re going to love this Pasta Pomodoro e Mozzarella! The sauce is made from fresh cherry tomatoes that burst into a dreamy pomodoro sauce with a splash of white wine, then it’s tossed with hot pasta, torn basil, creamy mozzarella cheese, and topped with crispy parmesan breadcrumbs. It’s everything you love about summer tomatoes, cozy pasta recipes, and a dinner that feels like a little occasion—but only takes 30 minutes.
This is one of the easiest tomato sauce recipes you’ll find! It’s very similar to my burst cherry tomato sauce, and my marinara sauce. This simple sauce, combined with cooked pasta and fresh basil and mozzarella is absolutely delicious and refreshing. You can even add some extra greens with sauteed spinach or other fresh produce if you’d like! If you’re looking for more summery tomato recipes, try my Classic Bruschetta al Pomodoro (Bruschetta di Pomodoro), cherry tomato focaccia, heirloom tomato galette, tomato mascarpone risotto, or pasta alla checca!
Recipe Highlights: Pasta Pomodoro e Mozzarella
- Inspiration: Inspired by traditional spaghetti al pomodoro, but with a mozzarella twist and a nod to New England summer tomato season.
- Best Served For: A cozy date night, dinner with friends, or when you want something easy and impressive. No food processor needed for this smooth sauce!
- What Makes It Special: You’ll skip the canned tomatoes and go straight for fresh cherry tomatoes—then elevate the whole dish with a splash of white wine and a golden parmesan breadcrumb topping. And who doesn’t love cheesy golden bread crumbs?
- One Last Cool Thing: It’s like pasta caprese meets crispy pasta bake—but way faster.
A Little Origin Story
Pasta al pomodoro is a staple in many Italian homes—meant to be simple, clean, and all about the tomatoes. It’s traditionally made with canned tomatoes (like San Marzanos), but in tomato season, this dish transforms into something sun-kissed and sweet. I like to riff on the classic by adding torn fresh mozzarella and crisp breadcrumbs—just enough to make it feel like something you’d order at a trattoria on the Amalfi Coast.
Ingredients
- Spaghetti or Linguine – Look for bronze-cut pasta—it grips the pomodoro sauce in the best way.
- Extra Virgin Olive Oil – Choose one with a peppery finish or buttery flavor depending on your mood.
- Garlic Cloves – Fresh, not jarred. Slice thin so they melt right into the sauce.
- Red Pepper Flakes – A pinch adds a mellow heat that doesn’t overwhelm the fresh tomatoes.
- Cherry Tomatoes – Use ripe ones—bonus points if you get them at a farmstand or market.
- Dry White Wine – Something crisp like Pinot Grigio or even a Sauvignon Blanc. Save a splash for your glass.
- Kosher Salt – Essential. It brings out the sweetness in the tomatoes.
- Freshly Ground Black Pepper – Crack it right before using for the best flavor.
- Reserved Pasta Water – The secret to a silky pomodoro sauce that clings to every noodle.
- Fresh Basil – Tear it by hand for that classic cheese-meets-herb flavor.
- Fresh Mozzarella – Look for ovolini mozzarella or ciliegine if you want smaller bites. Let it sit at room temperature before tossing it in.
- Panko Breadcrumbs – Light and crisp. They’re perfect for that golden crunch.
- Parmesan Cheese – Grate it yourself for best results. A must for that toasted breadcrumb topping.
Ingredient Substitutions
- Swap mozzarella cheese with burrata for an ultra-creamy finish
- Use heirloom grape tomatoes instead of cherry tomatoes for more color and depth
- Try bucatini in place of spaghetti if you want a noodle with a little more bite
- Add a spoonful of creamy mascarpone instead of mozzarella for a silky, cheese-pulled twist
- Gnocchi would be so yummy in place of pasta. The potato dumplings are delicious and soak up the sauce perfectly.
Ingredient Additions
- Sautéed spinach stirred into the sauce
- Chopped kalamata olives for salty, briny pops
- Artichoke hearts added with the tomatoes for a little tang
- A drizzle of balsamic vinegar just before serving to enhance the sweetness of the tomatoes
- Sauteed shrimp would be a yummy seafood addition! Speaking of seafood, try my frutti di mare or spaghetti allo scoglio!
- Add some calabrian chili for a spicy sauce.
Step by Step Instructions
Toast the Breadcrumbs: In a small skillet, warm 1 tablespoon of extra virgin olive oil over medium heat. Add the panko breadcrumbs and stir until golden and crisp.
Remove from heat and mix with parmesan cheese and a pinch of salt. Set aside.
Cook the Pasta: Bring a large pot of salted water to a boil.
Cook the pasta until just shy of al dente. Reserve ¼ cup of the starchy water, then drain the pasta.
Make the Pomodoro Sauce: In a large skillet, heat olive oil over medium heat. Add garlic cloves and red pepper flakes, sautéing until fragrant, about 1 minute.
Add the halved cherry tomatoes and a pinch of salt, and cook for 8–10 minutes, gently smashing some of the tomatoes with a spoon to release their juices.
Deglaze with White Wine: Add the white wine and let it simmer for 1–2 minutes, allowing it to reduce slightly and deepen the sauce.
Toss the Pasta: Add the drained pasta and reserved pasta water to the skillet. Toss everything together for about a minute until the pomodoro sauce coats the pasta.
Add the Finishing Touches: Remove the skillet from heat and stir in torn mozzarella cheese and fresh basil.
Let it rest for a minute to soften the cheese slightly.
Serve: Divide into bowls and top with the toasted breadcrumb mixture. Finish with an extra drizzle of olive oil and parmesan cheese if you like.
Expert Tips from My Kitchen
- Don’t overcook the garlic – It should be just golden, not browned. Burnt garlic will ruin the base of the sauce.
- Smash the tomatoes gently – You want some texture, not a smooth tomato purée.
- Let the mozzarella sit out – Cold cheese straight from the fridge won’t melt properly into the pasta. Room temperature is key.
- Reserve your pasta water early – Don’t forget to scoop it out before draining the pasta. That salty, starchy water is liquid gold.
Serving Suggestions
- Wine Pairing: A crisp Pinot Grigio or Vermentino cuts through the richness and enhances the tomato and basil.
- For the Table: Serve with toasted mafalda bread or ciabatta bread for mopping up any leftover pomodoro sauce.
- Add a Salad: A big bowl of fresh arugula tossed with shaved parmesan and balsamic dressing pairs perfectly.
- Date Night Upgrade: Plate it in shallow bowls with an extra drizzle of olive oil, parmesan shavings, and a lemon wedge on the side.
Storage Instructions
- Leftovers? Store in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet with a splash of water or extra virgin olive oil to loosen up the sauce.
- Breadcrumbs should be stored separately in a zip-top bag at room temperature so they stay crispy.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Pasta Pomodoro e Mozzarella Recipe with Basil
Equipment
- Large pot
- large skillet
- Small skillet
- wooden spoon
- Tongs or pasta fork
- Cheese grater
- Colander
Ingredients
For the Pasta Sauce
- 12 ounces pasta spaghetti or linguine
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves thinly sliced
- ½ teaspoon red pepper flakes
- 1 ½ to 2 pounds cherry tomatoes halved
- ¼ cup dry white wine
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup reserved pasta water
- ½ cup fresh basil leaves torn
- 8 ounces fresh mozzarella torn into bite-sized pieces
For the Breadcrumbs
- ½ cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 2 tablespoons grated parmesan cheese
- Pinch of salt
Instructions
Toast the breadcrumbs:
- In a small skillet over medium heat, warm 1 tablespoon of olive oil. Add the panko breadcrumbs and stir until golden and fragrant, about 3–4 minutes. Remove from heat and mix in the grated parmesan and a pinch of salt. Set aside.
Cook the pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente. Before draining, reserve ¼ cup of pasta water. Drain and set aside.
Make the sauce:
- In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes. Cook for about a minute, just until fragrant—don’t let the garlic brown.
- Add the cherry tomatoes and a pinch of salt. Stir and let them cook for 8–10 minutes, smashing a few with your spoon to release their juices.
- Pour in the white wine and let it simmer for a minute or two until slightly reduced.
Combine and finish:
- Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together until the pasta is nicely coated in the tomato sauce.
- Remove the skillet from the heat and stir in the torn mozzarella and fresh basil. Let it rest for a minute so the mozzarella begins to melt into the pasta.
Serve:
- Divide the pasta among plates or bowls and generously sprinkle with the toasted breadcrumbs. Add a final drizzle of olive oil and a little extra parmesan if you’d like.