Cheesy Roasted Tomato Tagliatelle with Mozzarella Pull

This is the pasta sauce that makes everyone lean in for a closer look. Whole tomatoes and green peppers roast in a hot skillet until charred and sweet, then get smashed into a rustic sauce. Toss in al dente tagliatelle and a mountain of shredded mozzarella, and you get the cheesiest, stretchiest, most irresistible pasta you've ever twirled.

The secret is roasting the vegetables whole—it concentrates their flavor and creates a sauce that's both silky and chunky. Ready in under 30 minutes, this one-pan dinner is pure comfort.

There are pasta sauces, and then there are pasta sauces that make you stop mid-bite to stare at the cheese pull. This roasted tomato tagliatelle falls firmly into the second camp. The method is simple: whole tomatoes, green peppers, and garlic cloves go into a screaming-hot skillet with olive oil and oregano.

They char, soften, and collapse into a sweet, smoky sauce that clings to every ribbon of pasta. Then comes the mozzarella—folded in off the heat so it melts into long, elastic strands. The result is a dish that tastes like it took hours, but comes together in one pan in about 30 minutes.

Ingredients

Why this recipe works

Roasting the tomatoes and peppers whole—rather than chopping them first—is the key to this sauce's depth. The high heat chars the skins, which adds a subtle smokiness, while the insides gently steam and soften. Smashing them right in the skillet creates a chunky, rustic sauce with layers of flavor: sweet, charred, and a little bitter from the peppers. Garlic cloves roast alongside, turning mellow and almost sweet, so they melt into the sauce without any sharp bite.

The mozzarella is folded in at the very end, off the heat, so it melts slowly into long, stretchy strands rather than turning into a greasy puddle. This technique gives you that iconic cheese pull—the kind that makes everyone at the table grab their forks. A splash of starchy pasta water helps the sauce cling to the noodles, creating a glossy, silky coating that's anything but heavy. The result is a pasta that's rich, satisfying, and surprisingly light on its feet.

Notes and substitutions

Use the ripest tomatoes you can find. If tomatoes are out of season, cherry tomatoes work beautifully—they roast faster and are extra sweet. Green bell peppers provide a slight bitterness that balances the sweetness of the tomatoes; you can substitute red or yellow peppers for a fruitier flavor.

Fresh mozzarella is ideal for the cheese pull, but low-moisture mozzarella also works and melts even more reliably. Use a good-quality dried tagliatelle; fresh pasta will work too, but adjust the cooking time.

A large cast-iron or stainless steel skillet is best for getting a good char on the vegetables. Avoid nonstick if you can—it won't get hot enough for the char. Reserve at least a cup of pasta water before draining; you may not need all of it, but it's a lifesaver if the sauce seems dry.

Fresh basil is non-negotiable—it adds a bright, peppery note that cuts through the richness. If you don't have fresh basil, a sprinkle of dried oregano at the end can work in a pinch.

• tagliatelle: Fettuccine or pappardelle work just as well; use any long pasta that holds sauce.
• fresh mozzarella: Low-moisture mozzarella gives an even stretchier pull; use it shredded.
• green bell peppers: Use any color bell pepper; red or yellow add sweetness.

Equipment

• Large skillet or cast-iron pan
• Large pot for pasta
• Colander
• Tongs
• Chef's knife
• Cutting board