Creamy Tomato Basil Pasta with Fresh Mozzarella
A rich and comforting Italian pasta dish featuring a velvety tomato cream sauce infused with fresh basil and topped with creamy fresh mozzarella. This recipe delivers restaurant-quality flavor with simple, fresh ingredients in under 30 minutes.
Ingredients
Ingredients
- 12 oz penne or rigatoni pasta or your favorite short pasta shape
- 2 tbsp olive oil extra virgin preferred
- 3 cloves garlic minced
- 1 cup crushed tomatoes canned, high quality
- 1/2 cup heavy cream room temperature
- 1/4 cup fresh basil leaves tightly packed, plus more for garnish
- 4 oz fresh mozzarella drained and torn into pieces
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup grated Parmesan cheese for serving (optional)
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The mozzarella will firm up when chilled, so reheat gently in a skillet with a splash of milk or cream to restore creaminess.
Make-Ahead: You can prepare the tomato cream sauce up to 2 days in advance and store it separately. When ready to serve, reheat the sauce gently and toss with freshly cooked pasta and fresh mozzarella.
Substitutions: For a lighter version, use half-and-half instead of heavy cream. For a dairy-free option, substitute heavy cream with full-fat coconut milk and omit the Parmesan cheese.
Serving Suggestions: Pair with a simple green salad and crusty garlic bread for a complete Italian-inspired meal. For added protein, consider adding sautéed chicken breast or shrimp.