Summary
I dreamed this pasta sauce the night before I made it — my best ideas often come in my sleep. This might be the best fettuccine dish I’ve ever made.
Tomato Mozzarella Pasta combines fresh cherry or grape tomatoes, savory pancetta, marinated bocconcini (small mozzarella), fragrant herbs and a few pantry staples. It’s simple, budget-friendly and quickly becomes a family favorite.
This is the kind of pasta you might improvise late at night by tossing a little mozzarella on top — but it also stands on its own as a perfected dish for any evening. Bright tomatoes, melted mozzarella and crisp pancetta over fettuccine make a comforting, flavorful meal that everyone will ask to have again.
My family loved it so much that I considered skipping storage tips because I doubted there would be leftovers. If you do have any, they won’t last long — this dish disappeared within half an hour!
How to Store Leftovers
Transfer leftovers to an airtight container and refrigerate for 3–5 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce if needed.
Common Questions
Freshly grated Pecorino Romano or Parmigiano-Reggiano adds a nice salty finish.
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Tomato Mozzarella Pasta 🍅
10 mins
35 mins
45 mins
Lunch
Italian
6 people
Ingredients
- about 20 oz. mixed yellow and red grape or cherry tomatoes, halved
- 4 oz. diced uncured pancetta (I used Boar’s Head)
- 2–3 tbsp good extra virgin olive oil, plus more as needed
- 1/2 tsp crushed red pepper
- 5–6 cloves garlic, thinly sliced
- 1 tsp kosher salt, adjust to taste
- 1 tsp cracked black pepper
- 1 lb fettuccine
- about 3/4 cup reserved pasta cooking water
- about 10 oz marinated fresh mozzarella balls (bocconcini), drained
- 2–3 oz fresh basil, roughly chopped
- Garnish: chopped fresh parsley and extra Pecorino Romano to taste
Instructions
- Add the pancetta to a skillet with high sides over medium heat with 1 tbsp olive oil. Sauté until the fat renders and the pieces are crisp but not overly brown. Remove the pancetta and set aside, leaving the rendered fat in the skillet.
- Bring a large pot of salted water to a boil. Cook the fettuccine 1 minute less than package directions for al dente, reserving about 3/4 cup of the pasta cooking water before draining.
- Increase the skillet heat to medium-high. Add crushed red pepper, then all the halved tomatoes. Sauté, stirring frequently, seasoning with cracked black pepper and kosher salt. The tomatoes should blister and begin to break down; use the back of a wooden spoon to gently press them so they’re soft but not completely mashed.
- Add the sliced garlic and cook until fragrant and slightly golden. Stir in 2 more tablespoons of olive oil.
- Pour in the reserved pasta water and bring the mixture to a low boil to create a silky sauce.
- Return the pancetta (and any juices) to the skillet. Add the drained fettuccine using tongs and toss to coat, allowing the pasta to finish cooking and absorb the sauce.
- Stir in the chopped basil. Arrange the marinated bocconcini on top, cover the skillet over medium heat until the mozzarella softens and begins to melt.
- Uncover, toss everything together with tongs so the cheese becomes incorporated, and adjust seasoning with salt and pepper if needed.
- Serve family-style in a large bowl and garnish with chopped parsley, extra basil, and Pecorino Romano.
easy, family dinner, pasta
Let us know how it was!