Serves 4
45 min
Pasta with Fresh Tomatoes and Herbs
Recipe GLPRbf3bd30f70a2bf
A light and refreshing pasta dish featuring ripe tomatoes, creamy fresh mozzarella, and fragrant basil and parsley. This simple yet elegant recipe celebrates the natural flavors of quality ingredients with a drizzle of extra-virgin olive oil and a hint of balsamic vinegar. Perfect for a quick weeknight dinner or a light summer meal.
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Ingredients
12 ounces pasta (linguine, spaghetti, penne, or similar)
2 to 3 medium ripe tomatoes, seeded and chopped
6 ounces fresh mozzarella, cut into 1/2-inch cubes
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 to 2 cloves garlic, very finely chopped
4 tablespoons extra-virgin olive oil, divided
1 to 1 1/2 tablespoons balsamic vinegar
2 tablespoons capers, drained (optional)
Salt and freshly ground black pepper to taste
Directions
Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and cook according to package directions until al dente. Drain and set aside, reserving about 1/4 cup of pasta cooking water.
While the pasta cooks, prepare the tomato mixture. In a large bowl, combine the chopped tomatoes, very finely chopped garlic, and 2 tablespoons of the extra-virgin olive oil. Add the balsamic vinegar and stir gently to combine. Let the mixture sit at room temperature for a few minutes to allow the flavors to meld.
Add the fresh basil, fresh parsley, and drained capers (if using) to the tomato mixture. Season generously with salt and freshly ground black pepper, tasting and adjusting as needed.
Transfer the hot cooked pasta to the bowl with the tomato mixture and toss gently to combine. If needed, add a splash of the reserved pasta water to help the ingredients come together. Drizzle with the remaining 2 tablespoons of extra-virgin olive oil.
Gently fold in the cubed fresh mozzarella just before serving, being careful not to break the cheese. Divide among serving bowls and serve immediately while the pasta is still warm and the mozzarella is soft.
