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Tomato Basil Mozzarella Pasta (Photo by Viana Boenzli)
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5 from 4 votes

Tomato Basil Mozzarella Pasta

It’s a light mouthful of silky pasta that will transfer you to a happy place. And thanks to the butter-coated spaghetti (my secret ingredient), it will leave you satisfied and refueled without feeling heavy.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Italian
Keyword: tomato basil mozzarella pasta
Servings: 2
Calories: 971kcal


  • 10 ounces spaghetti
  • 2-3 cups tomatoes, chopped
  • 1 clove garlic, thinly sliced (optional)
  • 4 ounces mozzarella, chopped or shredded
  • About 20 leaves of basil, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Diamond Crystal kosher salt
  • 1 teaspoon freshly cracked black pepper
  • ¼ cup pasta water
  • 2 tablespoons unsalted butter


  • Bring a large pot of water to a boil. Add salt, then pasta, stir occasionally.
  • Chop tomatoes and mozzarella and thinly slice garlic (if used)
  • Once pasta is nearly cooked, remove from stove, save ¼ c pasta water, drain pasta
  • Put saved pasta water, butter, and drained pasta back in pot and give it a good stir
  • Divide butter-coated pasta evenly onto two plates
  • Add chopped tomatoes, mozzarella, and garlic (if used)
  • Thinly slice basil leaves (chiffonade) and add to the dish
  • Finish with a couple cranks of freshly cracked black pepper and drizzle with some extra-virgin olive oil. Serve and enjoy!



Calories: 971kcal | Carbohydrates: 119g | Protein: 34g | Fat: 41g | Sodium: 7688mg | Potassium: 880mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1554IU | Vitamin C: 25mg | Calcium: 429mg