Mozzarella, Cherry Tomatoes, And Basil Sauce Recipe

Make the dough

On a clean work surface mound the all-purpose and semolina flours and make a large well in the center. Sprinkle the 1/2 tsp salt around the flour rim. Crack the eggs into the well, add 1 tablespoon olive oil. Using a fork, gently whisk the eggs and gradually incorporate the flour from the inner rim until a shaggy dough forms.

Knead

When the mixture holds together, use your hands to knead the dough for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is too dry, add water 1/2 tsp at a time; if too sticky, dust with a little flour.

Rest

Shape into a ball, wrap in plastic wrap or cover with a bowl, and let rest at room temperature for 30 minutes to relax the gluten.

Roll and cut

After resting, divide dough into 2 pieces. Roll each piece through a pasta machine or use a rolling pin to about 1–2 mm thickness for tagliatelle/ fettuccine, or slightly thicker for pappardelle. Dust with flour as needed. Fold strips lightly and cut to desired width (about 6–8 mm for tagliatelle) then gently fan out the strands and hang or lay on a floured tray.

Prep ingredients

Halve the cherry tomatoes. Tear or drain the mozzarella and pat lightly to remove excess moisture. Mince garlic and tear basil leaves.

Cook garlic and tomatoes

In a large sauté pan over medium heat, warm 2 tablespoons of extra-virgin olive oil until shimmering. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the halved cherry tomatoes, 2 tablespoons white wine (or stock), crushed red pepper flakes, and 1/2 teaspoon of the salt. Increase heat to medium-high and cook, stirring occasionally, until tomatoes begin to blister and soften and release their juices, about 6–8 minutes.

Finish sauce

Reduce heat to low. Stir in torn basil (reserve some for garnish), remaining 1 tablespoon olive oil, remaining 1/4 tsp salt, and freshly ground black pepper. Keep the pan on low so the sauce is warm but not boiling. The sauce should be juicy and slightly saucy to coat pasta; if too dry, add a splash of reserved pasta water later.

Add mozzarella

Just before combining with pasta, add the torn mozzarella to the warm tomato mixture and gently stir to distribute. The mozzarella will soften and become melty but should not be cooked until it loses texture—aim for warm, slightly gooey pieces.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook until al dente, typically 1–3 minutes depending on thickness (taste to check). Reserve 1 cup of the pasta cooking water before draining.

Combine pasta and sauce

Using tongs or a spider, transfer the cooked pasta directly from the pot to the sauté pan with the warm tomato-mozzarella sauce. Add 1/4–1/2 cup of reserved pasta water and toss vigorously over low-medium heat for 1–2 minutes so the sauce emulsifies and coats the pasta. If the sauce seems dry, add more reserved water a tablespoon at a time until you reach a glossy coating.

Finish and serve

Turn off heat. Stir in grated Parmesan or Pecorino if using (about 1/4 cup) and adjust seasoning with extra salt and pepper to taste. Plate the pasta, garnish with the reserved fresh basil leaves and an extra drizzle of olive oil. Serve immediately.