Creamy Pasta Pomodoro With Mozzarella Di Bufala

4 servings
35 min

Summer’s here, which can only mean one thing: it’s officially tomato season! This is the perfect time to set aside our canned tomato purées and use fresh tomatoes from the garden. Other than tomatoes, this recipe also includes one of my other favorite ingredients, a stable piece of my fridge, and it’s nothing else but mozzarella di Bufala. It’s soft, perfectly creamy on the inside, the queen of absolutely every dish that I’ve prepared lately. To those carnivores who may be missing meat from the meal, feel free to serve it with prosciutto, or if even that weren’t enough, any type of minced meat stew would go perfectly with this summery dish.

Creamy Pasta Pomodoro With Mozzarella Di Bufala

Recipe details

  • 4  servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients


  • 200-250 g (7-8 3/4 oz) of spaghetti (or pasta of choice), cooked al dente
  • olive oil
  • 1-2 spring onion, chopped
  • 1 clove of garlic, minced or chopped
  • pinch of brown sugar
  • 1 small chili, chopped
  • 4 big tomatoes, peeled and chopped
  • 400 g (14 oz) of homemade tomato passata
  • 200 ml (6 3/4 fl oz) heavy cream
  • salt and pepper
  • pinch of cumin, smoked paprika, oregano, basil
  • 2-3 Tbsp. salted butter
  • parmesan cheese, grated
  • cherry tomatoes, halved
  • Mozzarella Di Bufala
  • fresh basil leaves

Instructions


Heat some olive oil in a bigger pot. Add the onion and garlic, sprinkle it with some salt and sugar. Add the chili. When it is caramelized, add the fresh tomatoes and the passata. Cook for a couple of minutes, then add the heavy cream and season it with all the spices. Cook it for 10-15 minutes, until it reaches the perfect thickeness.
Meanwhile cook the pasta,
Heat some olive oil in a frying pan, using high heat roast the cherry tomatoes for a couple of minutes,
Lastly, add the pasta to the sauce, add the butter and some grated parmesan cheese.
Serve it with the torn mozzarella, roasted cherry tomatoes, fresh basil leaves and chili flakes if desired.

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