If you want to know how to cook the easiest most delicious pasta recipe of your life, you came to the right place. This simple pasta recipe is Vegetarian, easy for anyone to cook and takes only 15 minutes from start to finish.
As far as simple past recipes go. This pasta recipe hits all the right spots.
This pasta recipe with cherry tomatoes, mozzarella and (secret ingredient alert) fresh parsley is one a go-to for many occasions.
Some Italian pasta sauces take ages to prepare. Not this one. Adapted from the famous Caprese Italian pasta recipe, it’s also perfect for anything from a simple light summer lunch to a quick weeknight dinner or romantic dinner for two.
Cherry tomatoes are available all year round and they are perfect little bursts of sweetness and umami savouriness in this sexy homemade fettuccini or tagliatelle.
If you have other tasty sweet seasonal tomatoes go ahead and use them instead.
Tomato and mozzarella is a match made in heaven and marriage guaranteed never to fail.
Freshly chopped parsley brightens up this pasta and gives it freshness basil just does not bring to the show. I was surprised myself but it’s a perfect combination.
"Cherry tomatoes are available all year round and they are perfect little bursts of sweetness and umami"
A steaming bowl of this burst cherry tomato pasta and a crisp well-chilled Sauvignon Blanc lay many worries to rest and brighten up a sombre day.
It’s comfort food at it’s best. A crowd-pleaser, life saver and best friend all in one.
I used fresh homemade pasta for this recipe. Making fresh pasta at home is a very rewarding process. You can learn how to make easy 2 ingredient pasta right here. Contrary to popular belief, it's also very simple and easy to do and takes only a few minutes of active time.
If you are feeling a bit lazy you could always use store-bought or ready-made pasta for this recipe. Your bursty tomato pasta will be just as magnificent.
Before we start. Chill down the wine. Get your table setting ready and chilax with your favourite tunes in the background.
HOW TO MAKE THIS SIMPLE PASTA RECIPE
1st Step - Heat a pan over medium heat. Cut half the tomatoes in half and leave half whole. Add butter and olive oil to the pan along with some chopped garlic, salt and sugar.
At the same time bring a pot of salted water to the boil for cooking your pasta.
Once boiling, add your pasta and cook until al dente. If you are using fresh homemade pasta hold off on this step as fresh pasta cooks a lot quicker than dried pasta.
2nd Step - Gently cook the tomatoes and garlic until the tomatoes burst and the garlic is soft, sweet and fragrant. At this point, the smell will be intoxicating and you will start to salivate profusely. Sorry.
If any tomatoes have not burst, just give them a gentle nudge down until they just pop. We want to keep some bursts of juicy tomato while also making a tomato sauce.
While the sauce is gently going. Chop some parsley ready to add right in the end. Tear some fresh mozzarella into bite-size pieces for adding last.
I prefer torn mozzarella to cut as it looks more natural and eats a lot nicer.
3rd Step - When your pasta is nice and al dente(or softer if you prefer more cooked pasta). Drain and reserve about 100g of the cooking liquid. Add this cooking liquid to the tomato pan sauce.
Bring to the boil and add a knob of butter. This is a tomato sauce straight from the Gods. Otherwise known as a pan emulsion.
This step grabs all those lovely tasty get-in-my-mouth flavours from gently pan roasting the tomatoes and binds them together in a luxuriously buttery tomatoey sauce ready to cover your pasta.
When all that R rated saucy business is done. Add your pasta and gently toss together with the chopped parsley.
Final Step - Test your pasta for seasoning and add some salt and freshly ground black pepper as you please.
Add to a pasta plate and add the torn fresh mozzarella along with a good glug of good extra virgin olive oil.
Pour a glass, enjoy and marvel in your pasta cooking skills.
**Note - You could easily make this a simple pasta salad recipe by cooling down the sauce and adding your favourite salad pasta to the sauce.
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Simple Pasta Recipe With Burst Cherry Tomato, Mozzarella and Parsley
Ingredients
- 50g butter
- 50g olive oil
- 10g chopped garlic
- 250g plum cherry tomatoes
- 125g fresh buffalo mozzarella
- 4g salt
- 4g sugar
- 10g chopped parsley
- 100g dried pasta or 200g fresh pasta
Instructions
Heat a pan over medium heat. Cut half the tomatoes in half and leave half whole. Add 25g butter and 25g olive oil to the pan along with some chopped garlic, salt and sugar.
At the same time bring a pot of salted water to the boil for cooking your pasta.
Once boiling, add your pasta and cook until al dente. If you are using fresh homemade pasta hold off on this step as fresh pasta cooks a lot quicker than dried pasta.
- Gently cook the tomatoes and garlic until the tomatoes burst and the garlic is soft, sweet and fragrant. At this point, the smell will be intoxicating and you will start to salivate profusely. Sorry.
If any tomatoes have not burst, just give them a gentle nudge down until they just pop. We want to keep some bursts of juicy tomato while also making a tomato sauce.
While the sauce is gently going. Chop some parsley ready to add right in the end. Tear some fresh mozzarella into bite-size pieces for adding last.
I prefer torn mozzarella to cut as it looks more natural and eats a lot nicer.
When your pasta is nice and al dente(or softer if you prefer more cooked pasta). Drain and reserve about 100g of the cooking liquid. Add this cooking liquid to the tomato pan sauce.
Bring to the boil and add the rest of the butter and olive oil. This is a tomato sauce straight from the Gods. Otherwise known as a pan emulsion.
This step grabs all those lovely tasty get-in-my-mouth flavours from gently pan roasting the tomatoes and binds them together in a luxuriously buttery tomatoey sauce ready to cover your pasta.
When all that R rated saucy business is done. Add your pasta and gently toss together with the chopped parsley.
Test your pasta for seasoning and add some salt and freshly ground black pepper as you please.
Add to a pasta plate and add the torn fresh mozzarella along with a good glug of good extra virgin olive oil.
Notes
*This pasta simple pasta recipe could easily be used as a pasta salad recipe. Just cool down the sauce and add to chilled pasta of your choice.
**If you are using fresh pasta use 200g instead of 100g dried.
Nutrition Facts
Simple Pasta Recipe With Burst Cherry Tomato, Mozzarella and Parsley
Serves: 2 portions
|
Amount Per Serving: 350g
|
||
|---|---|---|
| Calories | 771.24 kcal | |
| % Daily Value* | ||
| Total Fat 60.71 g | 93.4% | |
| Saturated Fat 24.72 g | 123.6% | |
| Trans Fat 0.82 g | ||
| Cholesterol 139.62 mg | 46.5% | |
| Sodium 696.48 mg | 29% | |
| Total Carbohydrate 37.58 g | 12.5% | |
| Dietary Fiber 1.77 g | 7.1% | |
| Sugars 6.03 g | ||
| Protein 21.29 g | ||
| Vitamin A 40.38 % | Vitamin C 28.15 % | |
| Calcium 35.8 % | Iron 15.73 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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DID YOU MAKE THIS RECIPE?
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Jennie
I never made my own pasta before and tried your homemade pasta recipe. Was sooooo delicious! I now don't buy store-bought at all. I'm a convert! I also cook this tomato parsley version waaaay too often for my waistline.)))) Too delicious to stop!
Charlé
Jenny, I know right! Once you go homemade it's hard to turn back. Happy to hear you enjoy this recipe so much.