One-Pan Pasta with Cherry Tomatoes and Mozzarella
This one-pan pasta with a crispy brown crust is a weeknight win every time.
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.