Tomato & Cheese Pasta Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 340 g dried pasta and cook according to package directions until al dente (usually 8–11 minutes depending on shape). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

While pasta cooks, heat 2 tablespoons olive oil in a large deep skillet or sauté pan over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw flavor. Add the 800 g canned crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar (if using), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 8–10 minutes to thicken slightly and let flavors meld. Taste and adjust seasoning.

Add the drained pasta directly into the skillet with the tomato sauce. Toss to coat. If the sauce seems too thick or the pasta is dry, add reserved pasta cooking water a few tablespoons at a time (up to 1 cup / 240 ml) until you reach a glossy, clingy consistency that coats the pasta well.

Add cheeses and basil

Remove the pan from heat. Quickly add the 250 g diced fresh mozzarella and about 3/4 cup of the grated Parmesan to the hot pasta and toss gently so the cheeses start to melt into the pasta. Add half of the torn fresh basil and toss again. If you prefer extra creaminess, add a splash (1–2 tablespoons) of reserved pasta water.

Serve: Divide pasta among plates or bowls. Sprinkle remaining Parmesan and torn basil over each portion. Drizzle a little extra virgin olive oil (1 teaspoon per serving) and, if desired, a pinch of red pepper flakes for heat. Serve immediately.