Gemelli Pasta Recipe
tomato sauce | garlic | evoo | fresh mozzarella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Tomato Sauce
Topping
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the gemelli pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander. Set aside.
Tomato Sauce Preparation
- 3
Prepare the Sauce
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic cloves (finely chopped) and sauté for about 1-2 minutes until fragrant but not browned.
- 4
Add Tomatoes and Seasoning
Pour in the canned crushed tomatoes and add the dried oregano, salt, and black pepper. Stir to combine, and let the sauce simmer for about 15-20 minutes, allowing it to thicken and the flavors to meld.
Combine and Serve
- 5
Combine Pasta and Sauce
Once the sauce has thickened, add the drained gemelli pasta to the skillet. Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
- 6
Add Mozzarella and Basil
Tear the fresh mozzarella into bite-sized pieces and add it to the pasta. Fold in the fresh basil leaves, mixing gently until the mozzarella begins to slightly melt.
- 7
Serve
Plate the pasta in bowls, ensuring each serving has a generous amount of sauce and mozzarella. Garnish with additional basil leaves if desired. Serve warm.
