Tomato and Mozzarella Tagliatelle

    (172)
    15 min

    Chunks of fresh tomatoes and mozarella cheese are marinated in the classic Italian trio of olive oil, basil and garlic. When this mixture is tossed with hot pasta, the cheese begins to melt. Delish!


    110 people made this

    Ingredients
    Serves: 6 

    • 450g tagliatelle or spaghetti
    • 6 fresh plum tomatoes, chopped
    • 450g block mozzarella cheese, torn or grated
    • 1 tablespoon freshly chopped basil
    • 6 cloves garlic, minced
    • 120ml olive oil
    • Pinch salt
    • Freshly ground black pepper to taste

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Combine tomatoes, cheese, basil, garlic, olive oil, garlic, salt and black pepper in medium bowl. Set aside.
    2. Meanwhile, cook pasta according to package directions.
    3. Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

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    Reviews & ratings
    Average global rating:
    (172)

    Reviews in English (141)

    by
    95

    I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong taste of raw garlic I mixed the minced garlic with a little salt, then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy.  -  20 May 2010  (Review from Allrecipes US | Canada)

    by
    58

    This was dinner for us last night. I used whole wheat pasta, cut down the mozzerella cheese in half and cut the EVOO WAY down to a 1/4 c., if that. I also used fresh garlic. My boys seemed to like this but my husband thought it would have been better with a mixture of parmesan and mozzerella. Good base recipe to tweak any way you like to make it suit your family.  -  09 Jul 2010  (Review from Allrecipes US | Canada)

    by
    41

    Simple, delicious - and not just for summer! Although, I'll definitely remember this for summer when garden ripe tomatoes are in season. I subbed penne pasta for the linguini and opted to use fresh mozzarella that I sliced and chopped vs. shredded. I also used regular salt vs. garlic salt. This is a great side dish for any meal or you could make this a meal in and of itself it's so good. Next time I might add a splash of balsamic vinegar or a bit of crushed red pepper flakes for a little pizzaz!  -  02 Feb 2012  (Review from Allrecipes US | Canada)

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