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Pasta with Fresh Basil, Tomatoes, and Mozzarella

This is one of my all time favorite summer meals – I can’t believe I haven’t blogged about it yet. I’m not one to typically have lots of repeats for dinner. Eric and I both like variety and it’s fun for me to try new things, but I make this probably twice a month during peak tomato season. It’s so easy and so full of fabulous fresh flavors. I am literally counting the days till I can use my very own fresh garden tomatoes. We’re almost there!

I like to eat meatless once in a while and this recipe is a great way to do that. Costco has the best price hands down on fresh mozzarella. I grab a package every time I’m there to have on hand for this recipe and making pizza.
If this dish alone doesn’t fill you up, enjoy it with a green salad and garlic bread on the side. Or, plan something delicious for dessert, like this dark chocolate gelato I just wrote about on Craft.
Pasta with Fresh Basil, Tomatoes, and Mozzarella
adapted from my MOMS Club Cookbook

  • 1 Tbs olive oil
  • 1 yellow onion, diced
  • 3 cloves fresh garlic, minced
  • 7-8 Roma tomatoes, roughly chopped
  • 1 Tbs balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • large handful of fresh basil, sliced thin
  • 1 c fresh mozzarella, cubed
  • 1 lb. your choice pasta, cooked al dente
Saute onions in olive oil until golden and tender, about 6 minutes. Add garlic and saute 1 minute more. Deglaze pan with balsamic vinegar. Add tomatoes, sauteing for 3 minutes. Season with salt and pepper. Turn heat to low. Toss tomatoes with basil and and pasta. Stir for 1-2 minutes so the juices can coat the pasta. Turn the heat off and stir in the mozzarella. You want to warm the mozzarella, not melt it. Serve immediately.
Too Many Cookies, by Emily Franklin
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