A fresh, delicate, and light dish, the spaghetti with fresh tomato and mozzarella is the quintessential summer dish for pasta lovers. It’s super simple and quick to prepare, and if you use delicious tomatoes, you’ll make a flavorful pasta. If you’re looking for a creamier pasta, try the pasta with fresh tomato and stracchino. I seasoned it with some fresh basil to bring the scents of summer to the table, but oregano would also work perfectly. Let’s get to work and prepare the spaghetti with fresh tomato and mozzarella.
OTHER COLD DISHES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing spaghetti with fresh tomato and mozzarella
- 12.3 oz spaghetti
- 14.1 oz cherry tomatoes
- A few leaves basil
- to taste salt
- 2 tbsps cream cheese (I used almond)
- 4 tbsps extra virgin olive oil
- 2 mozzarellas
Tools
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- Immersion Blender
- Strainer
- Frying Pan
Steps for preparing spaghetti with fresh tomato and mozzarella
Wash the cherry tomatoes and cut them in half. Place 3/4 of them in a tall container.
Add a few basil leaves, salt and blend with an immersion blender. Then strain the mixture with a strainer to retain pieces of skin and seeds. Put the obtained cream in a frying pan.
Add a couple of tablespoons of cream cheese to the tomato puree, a drizzle of oil, and stir to make the mixture creamier. Add the remaining chopped cherry tomatoes.
Boil the spaghetti and drain them a couple of minutes before the time indicated on the package. Put them in the pan with the cherry tomatoes and let them season for a couple of minutes with other torn basil leaves. Enrich with mozzarella and serve.
Storage
You can store this main course in the fridge, but I recommend eating it right away.
