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Tomato Basil Linguine with Fresh Mozzarella u0026amp; Olive Oil

Elina James
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • Pasta u0026 Sauce:
  • 12 oz (340 g) linguine
  • 2 tbsp extra virgin olive oil (plus extra for drizzling)
  • 3 cloves garlic, minced
  • 2 cups cherry or grape tomatoes, halved
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes (optional, for a slight kick)
  • 1 cup fresh basil leaves, roughly torn
  • 8 oz (225 g) fresh mozzarella, torn or cut into small cubes
  • Garnish (optional):
  • Grated Parmesan cheese
  • Extra fresh basil leaves
  • Drizzle of high-quality olive oil

Instructions
 

  • Cook the Linguine: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
  • Prepare the Tomato Basil Sauce: In a large skillet, heat 2 tbsp olive oil over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant. Add halved cherry tomatoes, salt, black pepper, and red pepper flakes (if using). Cook for 5–7 minutes, stirring occasionally, until tomatoes begin to soften and release juices.
  • Combine Pasta and Sauce: Add cooked linguine to the skillet with tomatoes. Toss to combine, adding reserved pasta water a little at a time to create a light sauce that coats the pasta evenly.
  • Add Fresh Basil and Mozzarella: Remove from heat. Gently fold in fresh basil leaves and mozzarella cubes. The residual heat will slightly melt the mozzarella.
  • Serve and Garnish: Transfer pasta to serving plates. Optional: sprinkle with grated Parmesan, drizzle extra olive oil, and garnish with more basil.