Pasta with cherry tomatoes and smoked mozzarella recipe

Pasta with cherry tomatoes and smoked mozzarella recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Tomato pasta

Pick the sweetest tomatoes and best quality smoked mozzarella (scamorza) you can find for this quick and tasty pasta; the preparation is so easy because the ingredients are the real stars!

Be the first to make this!

IngredientsServes: 4

  • 400g orecchiette or other short pasta
  • 4 tablespoons extra virgin olive oil, halved
  • 1/2 shallot, finely sliced
  • 200g cherry tomatoes, halved
  • 200g smoked scamorza or mozzarella, cubed
  • fresh basil leaves
  • grated Parmesan cheese for serving

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Cook the pasta in abundant salted water.
  2. Meanwhile, in a large saucepan (you will add the pasta afterwards) over medium heat, cook the shallot in oil until just softened. Add the cherry tomatoes, coat quickly in oil and cook for 5-7 minutes without stirring them too much or they will turn into sauce. Season with salt and keep warm.
  3. Reserve a ladle of the pasta cooking water. Drain pasta 2 minutes before the end of cooking time and transfer into the saucepan. Finish cooking, adding some of the reserved pasta water to help the pasta and sauce combine. Add the smoked mozzarella and toss.
  4. Serve with freshly torn basil leaves and grated Parmesan.

Parmesan cheese:

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(2)

    • 2 packages (about 9 ounces each) dried cheese tortellini
    • 6 tablespoons olive oil
    • 1 large onion, halved lengthwise, thinly sliced crosswise
    • 1 pound cherry tomatoes, halved
    • 2 garlic cloves, minced
    • 2/3 cup vermouth
    • 1 cup chopped fresh Italian parsley
    • 1 cup thinly sliced fresh basil
    • 3/4 cup Kalamata olives, pitted, halved
    • 1 1/2 teaspoons dried oregano
    • 1 pound smoked mozzarella, cut into 1/2-inch cubes
    1. Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
    2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes sauté 3 minutes. Stir in garlic cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.

    Recipe Summary

    • Crust:
    • 2 ¼ cups bread flour, divided
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 1 cup plus 2 tablespoons warm water (100° to 110°), divided
    • ½ teaspoon salt
    • Cooking spray
    • ¾ cup (3 ounces) shredded smoked mozzarella cheese, divided
    • Filling:
    • 1 ½ cups yellow cherry tomatoes, halved
    • 1 ½ cups red cherry tomatoes, halved
    • ½ cup thinly sliced fresh basil
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon extravirgin olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 garlic clove, minced

    To prepare crust, lightly spoon flour into dry measuring cups level with a knife. Dissolve yeast in 1/2 cup warm water in a large bowl stir in 1/2 cup flour. Let stand 30 minutes. Add 1/2 cup plus 2 tablespoons warm water, 1 1/2 cups flour, and salt, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes) add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

    Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down cover and let rest 5 minutes.

    Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 7-inch circle on a lightly floured surface. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Place dough circle in pan. Sprinkle with 3 tablespoons cheese. Cook 3 minutes or until cheese melts and dough is browned on bottom. Repeat procedure with remaining dough and cheese.

    To prepare filling, combine tomatoes and remaining ingredients toss gently to coat. Spoon 3/4 cup tomato mixture into each crust, and fold over.

    Burst Tomatoes or Tomato Confit

    You can go about this in two ways. One, you can heat a skillet over high heat, saute garlic in olive oil and add whole cherry tomatoes for a solid 10-15 minutes. The high heat will burst the tomatoes, creating a simple pan sauce. I also like to use a wooden spatula to gently press the tomatoes along.

    Or, you can make tomato confit, which is essentially roasted tomatoes in lots of olive oil. I have a recipe for roasted tomatoes here that you can use as the sauce as well.

    Either method works as long as you soften the sweet cherry tomatoes. Then top with loads of fresh basil, a good drizzle of olive oil, flaky sea salt and, optional, but highly recommended, a good grate of Parmesan cheese.

    Place pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions recommend.

    Meanwhile, heat garlic and 4 tablespoons (60ml) olive oil in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.

    Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper.

    When pasta is cooked, drain, reserving 1 cup (240ml) pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly and adding reserved pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining 2 tablespoons (30ml) olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately, passing extra Parmesan at the table.

    Reviews ( 18 )

    This was great and super easy to put together. I was tempted to use basil instead of mint but stuck with the recipe and it was very good with the eggplant. Only change for next time is I might put the garlic in before the eggplant to infuse the olive oil.

    Just made this. It is tasty but, very sort of mushy and not what I expected. Several questions: should the eggplant be peeled or unpeeled? 1/2 inch pieces refer to slices or squares (chunks). The eggplant did not turn golden brown, but rather greenish and soaked up the oil like a sponge. Also, the mozzarella did not melt or become stringy as you might expect, but formed into gooey clumps. Any thoughts?

    Recipe Summary

    • 12 ounces ridged or plain penne
    • Coarse salt and ground pepper
    • 1 can (15 ounces) chickpeas, rinsed and drained
    • 1 pint grape or cherry tomatoes, halved
    • 1/2 pint (8 ounces) bocconcini (small fresh mozzarella balls), halved, or 8 ounces fresh mozzarella, cubed
    • 2 tablespoons fresh thyme leaves, plus more for garnish
    • 2 tablespoons olive oil
    • 1 tablespoon white-wine vinegar

    Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot immediately drain pasta mixture, and return to pot.

    Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper toss to combine. Serve, garnished with additional thyme.


    • 3 pints cherry tomatoes, halved
    • ½ cup plus 1 tablespoon extra-virgin olive oil
    • ⅓ cup fine dry bread crumbs
    • 1 teaspoon kosher salt, plus more for the pasta pot
    • ¼ teaspoon peperoncino flakes, or to taste
    • 1 pound spaghetti, gemelli, or penne
    • 10 plump garlic cloves, peeled and sliced
    • 2 tablespoons chopped fresh Italian parsley
    • 1 cup loosely packed fresh basil leaves, shredded
    • ½ cup freshly grated pecorino (or half pecorino and half Grana Padano), plus more for passing
    • 4 ounces ricotta or ricotta salata


    Paccheri al Forno con Pomodoro & Mozzarella (Baked Paccheri with Tomato & Mozzarella)

    Recipe courtesy of Eataly

    1 (17.6-ounce) bag paccheri
    1 (14-ounce) can cherry tomatoes
    1 pound of our housemade mozzarella made with Quality Cheese Inc. curds, cut into ½-inch cubes
    1/3 cup flat-leaf parsley, finely chopped
    1 cup Ferrante ricotta
    Extra virgin olive oil, to taste
    3 ounces Parmigiano Reggiano, grated
    1 garlic clove, finely chopped
    Sea salt, to taste

    Preheat an oven to 400°F. Bring a large pot of cold water to a boil, and season it with salt.

    In a large skillet, combine the extra virgin olive oil, red pepper flakes (if using), and garlic. Cook over medium-high heat until the olive oil begins to bubble. Add the tomatoes and a pinch of salt, and cook, stirring occasionally, until the tomatoes are warmed through, about 3 minutes. Remove the pan from the heat, and partially cover it to keep it warm.

    In a medium bowl, combine the mozzarella, ricotta, and parsley.

    When the water is boiling, drop the pasta into the pot, and cook, stirring frequently, until the pasta is very al dente. Drain the pasta, and place it in a 9-by-13-inch ovenproof gratin or baking dish. When slightly cooled, stuff the pasta with half of the cheese mixture, add tomato sauce to the top, and finish the dish with the remainder of the cheese.

    Bake the dish for 25 minutes or until the mozzarella has melted and a golden crust has formed. Remove the pasta from the oven, and sprinkle it with about 2 ounces of the Parmigiano Reggiano. Allow 5 minutes for it to melt, and serve the pasta with the remainder of the grated cheese.

    Buon appetito!


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    Step 4/4

    • 1 tbsp butter
    • 125 g mozzarella
    • salt
    • pepper
    • tongs
    • colander

    Drain the spaghetti and remove tomatoes from oven. Melt the remaining butter in pan set over medium heat, add the minced garlic and fry for approx. 1 min. Add spaghetti and tomatoes and toss to combine. Season with salt and pepper. Tear mozzarella and scatter over the spaghetti, followed by the pine nuts and basil. Enjoy!


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