I love how easy this dish is to make — everything for the sauce roasts together in one pan, filling the kitchen with a wonderful aroma. The roasted tomatoes and garlic create a naturally sweet, rich sauce, while the fresh basil and balsamic vinegar brighten it up. I also love adding creamy mozzarella at the end, which melts gently into the hot pasta for an indulgent finish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the sauce: ▢650 g (1.4 lb) Salad tomatoes, Chopped into small pieces ▢250 g (9 oz) Cherry tomatoes ▢1 Garlic head, Left unpeeled. Top chopped off ▢3 tbsp Olive oil ▢2 tbsp Tomato purée ▢30 g (1 oz) Fresh basil ▢Salt and freshly ground black pepper
To serve: ▢2 tbsp Balsamic vinegar ▢300 g (11 oz) Pasta ▢125 g (4 oz) Buffalo mozzarella, Drained
Directions
I preheat the oven to 180℃ fan/200℃/Gas Mark 6/350°F.
I bring the mozzarella out of the fridge so it can reach room temperature.
I put all the sauce ingredients (keeping half of the basil aside) into a shallow baking dish. Then, I toss everything well and roast for about 40 minutes, or until the tomatoes and garlic are soft and caramelized.
About ten minutes before the sauce is ready, I cook the pasta according to the package instructions and drain it.
I carefully lift out the garlic head, squeeze out the soft cloves into the roasted tomatoes, and discard the skins.
I blend the tomatoes and garlic mixture with the remaining basil and balsamic vinegar until smooth. If it cools too much, I gently reheat it in a saucepan or microwave.
I pour the sauce over the drained pasta, toss well, and top it with pieces of buffalo mozzarella before serving.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes of prep time and 40 minutes of cooking time, for a total of 45 minutes.
Variations
I sometimes switch the pasta type depending on what I have on hand — penne, fusilli, or spaghetti all work beautifully. I also like adding a pinch of chili flakes for some heat or substituting the mozzarella with burrata for an even creamier texture. If I want extra protein, grilled chicken or shrimp pairs perfectly with the tomato-basil sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water or olive oil to loosen the sauce and warm it on the stove over medium heat. If I’m using a microwave, I heat it in 30-second intervals, stirring in between to ensure even warming.
FAQs
How can I make this recipe vegan?
I simply omit the mozzarella or replace it with a vegan alternative like cashew mozzarella.
Can I use canned tomatoes instead of fresh?
Yes, I can substitute the fresh tomatoes with canned chopped tomatoes, but I reduce the roasting time slightly since canned tomatoes are already soft.
What type of pasta works best?
I prefer short pasta shapes like penne or fusilli because they hold the sauce well, but spaghetti also tastes great.
Can I roast the sauce ingredients in advance?
Yes, I sometimes roast the tomatoes and garlic a day ahead and refrigerate them. When ready to serve, I reheat and blend them before tossing with pasta.
How do I keep the mozzarella from melting too much?
I let the pasta cool slightly before adding the mozzarella so it stays creamy rather than fully melting.
Can I freeze the sauce?
Yes, I freeze the blended tomato-basil sauce (without cheese) for up to 3 months, then defrost and reheat when needed.
What can I serve with this pasta?
I love serving it with garlic bread or a fresh green salad for a balanced meal.
Can I use dried basil instead of fresh?
If I don’t have fresh basil, I use about 1 teaspoon of dried basil, but the flavor won’t be as vibrant.
How do I make the sauce thicker?
If the sauce seems too thin, I simmer it for a few extra minutes on the stove until it reaches my desired consistency.
Can I add vegetables to this recipe?
Absolutely — I often add roasted bell peppers, zucchini, or spinach for extra color and nutrients.
Conclusion
This Tomato and Basil Pasta with Mozzarella is one of my favorite go-to meals when I want something comforting yet effortless. The roasted tomatoes and garlic create a rich base, while the fresh basil and creamy mozzarella elevate it into something special. It’s the kind of dish that always impresses, whether I’m cooking for myself or sharing it with friends and family.
A simple yet flavorful pasta dish featuring roasted tomatoes, garlic, and basil, topped with creamy buffalo mozzarella for a comforting and aromatic meal ready in under an hour.
Ingredients
650 g (1.4 lb) salad tomatoes, chopped into small pieces
250 g (9 oz) cherry tomatoes
1 garlic head, left unpeeled with top chopped off
3 tbsp olive oil
2 tbsp tomato purée
30 g (1 oz) fresh basil, divided
Salt and freshly ground black pepper, to taste
2 tbsp balsamic vinegar
300 g (11 oz) pasta (penne, fusilli, or spaghetti)
125 g (4 oz) buffalo mozzarella, drained
Instructions
Preheat the oven to 180℃ fan/200℃/Gas Mark 6/350°F.
Remove the mozzarella from the fridge to bring it to room temperature.
Place all sauce ingredients except half of the basil into a shallow baking dish, toss well, and roast for about 40 minutes or until the tomatoes and garlic are soft and caramelized.
About 10 minutes before the sauce is done, cook the pasta according to package instructions, then drain.
Remove the garlic head from the roasting pan, squeeze the soft cloves into the tomatoes, and discard the skins.
Blend the roasted tomato and garlic mixture with the remaining basil and balsamic vinegar until smooth. Reheat gently if needed.
Toss the sauce with the drained pasta until well coated.
Top with pieces of buffalo mozzarella and serve immediately.
Notes
Use any short pasta like penne or fusilli for best sauce coverage.
Add chili flakes for a touch of heat.
Substitute burrata for an extra creamy texture.
Store leftovers in the fridge for up to 3 days.
Reheat with a splash of water or olive oil to loosen the sauce.
Omit mozzarella or use vegan cheese for a vegan version.
