Strozzapreti al Pomodoro & Mozzarella
Twisted pasta in a bright tomato sauce with fresh mozzarella and basil—ready in under 25 minutes. No cream, no fuss, just silky Italian comfort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 20g
Ingredients
- 1 lb strozzapreti pasta
- 28 oz canned whole tomatoes
- 8 oz fresh mozzarella, torn into bite-sized pieces
- ½ cup fresh basil leaves
- 3 cloves garlic cloves, sliced thin
- ¼ tsp red pepper flakes
- 3 tbsp extra-virgin olive oil
Instructions
- 1
Boil salted water in a large pot over high heat. Add strozzapreti and cook until al dente, ~9 minutes.
- 2
While pasta cooks, heat olive oil in a large skillet over medium. Add sliced garlic and red pepper flakes, stirring until fragrant, ~60 seconds.
- 3
Pour in canned tomatoes, crushing by hand. Simmer, stirring occasionally, until sauce thickens slightly, ~6 minutes.
- 4
Drain pasta, reserving 1 cup pasta water. Add pasta to the skillet and toss gently.
- 5
Remove from heat. Scatter torn mozzarella and basil over the top, stirring gently to melt.
- 6
If sauce is too thick, add pasta water 2 tablespoons at a time. Season with salt and pepper, then serve immediately.
Tools you’ll need
- large pot
- large skillet
- wooden spoon
- colander
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