Photo: Kana Okada Photo by: Photo: Kana Okada

Pasta with Marinated Tomatoes and Mozzarella

Real Simple AUGUST 2007

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes
  • Other: 10 Minutes


  • 1 1/2 pounds beefsteak tomatoes, diced
  • 1/2 small sweet onion, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces bocconcini (small balls of fresh mozzarella), quartered, or fresh mozzarella, cubed
  • Kosher salt and pepper
  • 1 pound dried fettuccine
  • 1/2 cup fresh basil, torn


In a large bowl, gently combine the tomatoes, onion, oil, bocconcini, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set aside and let marinate at room temperature for at least 10 minutes.

Meanwhile, cook the pasta according to the package directions. Add the drained pasta and basil to the marinated tomatoes and toss to combine. Divide among individual bowls.

Tip: The longer the tomato mixture marinates, the more flavorful it becomes. Keep it in the refrigerator for up to 2 days. Spoon it over chicken or warm bread.

Nutritional Information

Amount per serving
  • Calories: 688
  • Calories from fat: 27%
  • Fat: 21g
  • Saturated fat: 9g
  • Cholesterol: 40mg
  • Sodium: 891mg
  • Carbohydrate: 95g
  • Fiber: 5g
  • Sugars: 6g
  • Protein: 26g

Go to Full Version of

Pasta with Marinated Tomatoes and Mozzarella Recipe