Pasta alla Crudaiola with Marinated Tomatoes and Mozzarella

Why You’ll Love This Recipe

• Peak-summer flavor with a no-cook sauce that comes together in minutes.
• Warm pasta gently “blooms” the tomatoes, garlic, and basil for a silky, fragrant finish.
• Simple ingredients, bright and fresh, with mozzarella for creamy pockets in every bite.
• Flexible and weeknight-friendly; great as a main or a side for grilled meats or fish.

Grocery List

• Produce: Cherry or grape tomatoes, garlic, fresh basil
• Dairy: Fresh mozzarella (pearls or a ball to tear)
• Pantry: Short pasta, extra-virgin olive oil, red wine vinegar, kosher salt, black pepper, red pepper flakes

Full Ingredients

Tomato Marinade

• 1 1/2 lb (680 g) cherry or grape tomatoes, halved
• 2 large garlic cloves, very thinly sliced
• 1/3 cup (80 ml) fruity extra-virgin olive oil
• 1 cup loosely packed (15 g) fresh basil leaves, torn by hand
• 1 tsp red wine vinegar (optional but recommended for brightness)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

Pasta and Finishing

• 12 oz (340 g) short pasta (fusilli, orecchiette, or penne)
• 2 tbsp kosher salt for the pasta water
• 8 oz (225 g) fresh mozzarella, small pearls or torn into 1-inch pieces
• Extra basil leaves and a drizzle of extra-virgin olive oil, for serving

Step-by-Step Instructions

Step 1: Marinate the tomatoes

In a large serving bowl, combine the halved tomatoes, sliced garlic, 1/3 cup olive oil, torn basil, red wine vinegar (if using), 1 tsp kosher salt, black pepper, and red pepper flakes. Toss gently, then press the tomatoes lightly with the back of a spoon to encourage them to release juices. Let the mixture marinate at room temperature (70–75°F / 21–24°C) for 20–30 minutes while you cook the pasta. This no-cook step builds your entire sauce.

Step 2: Salt and boil the pasta water

Bring 4 quarts (3.8 L) of water to a rolling boil (212°F / 100°C). Add 2 tablespoons kosher salt. Properly salted water seasons the pasta from within and balances the sweetness of the tomatoes.

Step 3: Cook the pasta to al dente

Add the pasta and cook according to package directions until al dente, usually 10–11 minutes for most short shapes. Just before draining, reserve 1/2 cup (120 ml) of starchy pasta water. Drain the pasta well.

Step 4: Combine hot pasta with the marinated tomatoes

Transfer the hot, drained pasta directly into the bowl with the marinated tomatoes and their juices. Toss steadily for 30–60 seconds, adding 2–4 tablespoons of reserved pasta water to create a glossy, lightly thickened emulsion that clings to the pasta without becoming soupy.

Step 5: Fold in mozzarella and fresh basil

Gently fold in the mozzarella pieces. The residual heat should soften the cheese slightly without fully melting it. Scatter a few additional torn basil leaves over the top for a pop of aroma and color.

Step 6: Taste, rest briefly, and serve

Taste and adjust with a pinch more salt or pepper if needed. Let the pasta rest for 1–2 minutes so flavors mingle and the mozzarella turns a little oozy. Finish with a final drizzle of extra-virgin olive oil and serve warm.

Pro Tips

• Use the ripest cherry tomatoes you can find; heirlooms or a mix of colors add sweetness and acidity.
• Let the tomatoes marinate at room temperature, not in the fridge, to keep flavors vibrant and the olive oil fluid.
• Do not skip reserving pasta water; a few tablespoons emulsify the tomato juices and oil for a silky sauce.
• Dry your mozzarella if it is packed in brine—pat it with a paper towel so the sauce does not get watery.
• Tear basil by hand to avoid bruising and discoloration.

Variations

• Pugliese-style: Swap mozzarella for 3 oz (85 g) ricotta salata, shaved thinly over the top for a salty, tangy bite.
• Briny boost: Add 1 tbsp capers and 6–8 pitted oil-cured olives, chopped, to the marinade.
• Herb twist: Replace half the basil with mint or flat-leaf parsley for a fresh, gardeny spin.

Storage & Make-Ahead

Marinate the tomatoes up to 2 hours at room temperature or up to 24 hours in the refrigerator (bring to room temp before using). Once combined with pasta, this dish is best enjoyed warm the day it is made. Leftovers can be refrigerated in an airtight container for up to 2 days; serve cold or at cool room temperature like a pasta salad, refreshing with a splash of olive oil and a pinch of salt. Freezing is not recommended.

Nutrition (per serving)

Approximate: 660 calories; 32 g fat; 66 g carbohydrates; 22 g protein; 5 g fiber; 940 mg sodium. Values will vary based on the specific brands and exact amounts used.