Ingredients
Scale
- 12 ounces of your favorite pasta (penne, rigatoni, or fusilli work beautifully)
- 2 cups fresh mozzarella, torn into bite-sized pieces
- 3 cups crushed tomatoes (canned San Marzano tomatoes are my go-to)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, finely minced
- 1 small onion, finely chopped
- 1 teaspoon red pepper flakes (optional, for a little kick)
- 1 teaspoon dried oregano
- Fresh basil leaves, a handful, roughly torn
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, but highly recommended)
- Substitution tip: If you can’t find fresh mozzarella, use a high-quality low-moisture mozzarella for a firmer texture
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and red pepper flakes (if using), cooking for another minute until fragrant. Be careful not to brown the garlic.
- Pour in the crushed tomatoes, stirring to combine. Add the dried oregano, salt, and pepper. Let the sauce simmer gently for 15-20 minutes, stirring occasionally.
- Once the sauce has thickened slightly, stir in the torn basil leaves. Taste and adjust seasoning if needed.
- Add the cooked pasta to the sauce, tossing gently to coat. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
- Turn off the heat and fold in the torn fresh mozzarella pieces, letting them melt slightly from the residual heat. This is where the magic happens — the cheese should be soft, stringy, and irresistible.
- Serve immediately, topped with a sprinkle of grated Parmesan and a few more fresh basil leaves for color and aroma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
