One-Pan Pasta with Cherry Tomatoes and Mozzarella
About this Recipe
By: Rachel
It has been more than ten years since Martha Stewart’s One-Pan Pasta went viral back in 2013, and I understand why it was so popular. It requires almost no prep, and you don’t even have to boil the pasta separately. The sauce is created in one pan as you simmer all the ingredients together. I love a one-pan weeknight pasta recipe, and I created this One-Pan Pasta with Cherry Tomatoes and Mozzarella to highlight the flavors and textures I love.
Perfecting the One-Pan Weeknight Pasta
My recipes often come about by tweaking dishes to suit my preferences. In Martha’s original one-pan pasta, the onions are a little too sharp and strong for my taste. I take a few moments to sauté them first, softening their flavor and bringing out their sweetness, along with the garlic and cherry tomatoes. I love heat, so I add a whole teaspoon of red pepper flakes to the dish. You can reduce that amount or omit them entirely.
This dish is created by simmering all of the ingredients directly with the pasta. The pasta emits starch into the water, creating a sauce that is naturally viscous and almost creamy. I add just a little heavy cream to the sauce, leaning in to that creaminess.
Finally, I add fresh mozzarella as well as grated Parmigiano-Reggiano cheese, and broil it in the oven to create an appealing, caramelized brown crust.
Not A Fan of Leftovers? Try This Trick For Fresh One-Pan Pasta Every Time
Tip: if you aren’t a fan of leftover pasta, don’t broil the whole pan. Instead, scoop the pasta into individual serving dishes, top with cheese, and store in the refrigerator. You can simply broil each serving as you need it. It tastes just as good the next day!
What To Serve With One-Pan Pasta with Cherry Tomatoes and Mozzarella
If you want to add protein to your meal, this pasta goes beautifully with Chicken Under a Brick. Or keep it vegetarian and serve this pasta with a simple French green salad. You’ll also want the perfect wine pairing, and Olivia provides options below.
Beverage Pairing
By: Olivia
Are clichés bad? I hope not because there are few better pairings than tomato-based dishes with wines like Sangiovese, Primitivo, and Dolcetto. Sangiovese has a greenness reminiscent of tomato leaf; Primitivo has umami that parallels that of tomatoes; and Dolcetto has a hint of sweetness that complements the sweetness of cooked tomatoes. Grab a bottle of Dei Rosso di Montepulciano, a lightly herbaceous Sangiovese, from Violet Wine for a foolproof pairing!
One-Pan Pasta with Cherry Tomatoes and Mozzarella
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 2-3 tablespoons olive oil
- 1 medium onion diced
- 4 cloves minced garlic
- 12 ounces (340g) cherry tomatoes
- 1 teaspoon red pepper flakes (you can use less, or omit, if you are sensitive to heat)
- 4 cups (1 liter) water
- ½ teaspoon kosher salt
- 12 ounces (340g) spaghetti uncooked
- ⅓ cup (80mL) heavy cream
- 8 ounces (225g) fresh mozzarella cubed
- ½ cup (50g) freshly-grated Parmigiano-Reggiano cheese
- Fresh basil or parsley, for garnish
Step by Step Instructions
Step 1
- Move an oven rack to the top third of your oven (about 1” from the heating element) and preheat your oven to broil.Heat 2 tablespoons olive oil over medium heat. Add the onion and sauté 4-5 minutes, or until softened. Add the garlic, cherry tomatoes, and red pepper flakes, adding more oil if needed, and sauté for 2-3 minutes, or until the garlic is fragrant and the tomatoes have begun to blister.
Step 2
- Add water and salt to the pan and bring to a boil over high heat. Add the spaghetti and adjust the heat to achieve a consistent simmer. Stir frequently to avoid sticking.
Step 3
- Cook the pasta until most of the water has been absorbed, creating a viscous sauce. Add the cream, and continue to cook for 1-2 minutes or until the pasta is al dente.Stir in the mozzarella, and sprinkle the Parmesan cheese evenly over the top.
Step 4
- Broil for 2-3 minutes, or until the top is nicely browned. (If desired, you can transfer the pasta to individual dishes before broiling). Garnish with fresh basil or parsley.
