Fresh Tomato, Basil & Mozzarella Pasta Recipe for Summer

It was one of the hottest days of the summer and I couldn’t bring myself to leave the hammock. Still, we needed dinner and it was already 6 p.m.

From the hammock I could see the herb and vegetable beds: bright red from the tomato patch and a lush green from the basil. Insalata Caprese flashed through my mind—we had a ball of mozzarella in the fridge—but would that be enough for dinner?

We all know that lazy summer loop of indecision: ideas float around in an overheated head while nothing ever gets decided. Eventually I hauled myself up, picked a few perfectly ripe tomatoes from the vines, grabbed a generous handful of basil, and wandered into the kitchen.

Motivation returned. I put a pot of salted water on to boil, planned to cook spaghetti al dente, toss it with butter, and finish with chopped tomatoes, basil, garlic and mozzarella. A drizzle of extra-virgin olive oil and a few cranks of freshly cracked pepper would do the rest. It sounded simple—and it worked.

Because the hammock was calling again, here’s a clear, no-fuss walkthrough of what I did so you can get back to relaxing soon.

Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.

– Brian O’Driscoll

🍲 How to cook pasta

Use a pot large enough for the pasta to move freely. For two people I cook about 10 ounces of spaghetti in a roomy pot. Salt the water generously—iodine-free kosher salt works well. Add the salt to the boiling water, stir, and taste: it should be fairly salty, almost like seawater. The salt seasons the pasta and helps the starch bind the sauce.

Cook the pasta until just shy of done. It will finish cooking off the heat. Before draining, save some of the starchy pasta water—about 1/4 cup for 10 ounces of pasta. Return the drained pasta to the pan with the reserved water and add two tablespoons of unsalted butter. Stir until glossy and evenly coated; this keeps the dish light but satisfying.

🍅 The other ingredients

While the pasta cooks, prepare the remaining ingredients. Chop tomatoes, slice garlic, tear or chiffonade basil, and cut fresh mozzarella into bite-size pieces.

Tomatoes

Choose the ripest tomatoes you have. I grow several varieties, so the quantity varies—about 2 cups chopped is a good guideline, but use more if you like. Chop into roughly ½” pieces for good texture.

Garlic

Garlic is optional. If you use it, slice it very thin so it’s present without overwhelming the fresh flavors. One large clove thinly sliced is enough for this recipe.

Mozzarella

Fresh mozzarella will elevate this simple dish. Use about 4 ounces, chopped or torn into small pieces. Avoid dry, pre-shredded mozzarella if you can.

Basil

I grow Genovese basil for this classic flavor. Pluck about 20 leaves, roll them into a tight bundle, and slice across the roll to chiffonade the leaves. Add the basil at the end so it releases the most aroma and flavor in the first few minutes on the plate.

Extra-virgin olive oil

Use a good extra-virgin olive oil you enjoy—something grassy and peppery pairs nicely with tomatoes and basil. A light drizzle finishes the dish and adds shine.

🍽 The assembly

With everything prepped (mise en place), finish quickly so the pasta stays warm and the basil remains fragrant.

Divide the butter-coated spaghetti between two plates. Top with chopped tomatoes, mozzarella, and garlic if using. Sprinkle the chiffonaded basil over the top, crack fresh black pepper, and drizzle with extra-virgin olive oil. Serve immediately.

The result is a light, silky plate of pasta that tastes like summer—satisfying without being heavy thanks to the butter and starchy pasta water that bind everything together.

Now, back to the hammock.

Want more recipes? Try these:

• Creamy Mushroom Pasta
• Plant tomatoes now & enjoy the fruits of your labor all summer long
• Cherry Tomato Salad with a Warm Garlic-Shallot Dressing
• Tomato Gazpacho to Cool Off During the Dog Days of Summer
• A Chimichurri Recipe You’ll Want to Put on Everything
• How to Grill Any Vegetable
• Insalata Verde
• Fresh Fruit Tart
• Lemon Raspberry Cheesecake Bars
• Peach Shortcake
• Thirst Quenching Strawberry Cocktail & Mocktail

Did you make this Tomato Basil Mozzarella Pasta? Let us know in the comments below!

📝 Recipe