Cheesy Roasted Tomato Tagliatelle with Mozzarella Pull Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, buy a block of fresh mozzarella and shred it yourself. Pre-shredded cheese contains starch and anti-caking agents that can prevent it from melting into long strands.

Shred it while it's cold—it's easier to grate and will melt more evenly. If you want an even stretchier pull, add a handful of low-moisture mozzarella along with the fresh. The combination gives you both flavor and elasticity.

Don't skip the pasta water. The starch in the water helps emulsify the sauce, making it silky and clingy. Add it gradually—you may not need the whole cup.

If you're using a very large skillet, the sauce may reduce faster; keep the heat low and add water as needed. And remember, the sauce will thicken as it sits, so if you're not serving immediately, loosen it with a splash of hot pasta water before serving.

Variations

• Spicy Arrabbiata: Add a pinch of red pepper flakes along with the oregano for a subtle heat. For more kick, stir in a chopped fresh chili with the garlic. The charred peppers and tomatoes take on the spice beautifully.
• Creamy Roasted Tomato: After smashing the vegetables, stir in 1/4 cup heavy cream and let it simmer for 2 minutes. Fold in the mozzarella as directed. The cream adds a velvety richness that makes the sauce even more indulgent.
• Herb Garden: Swap the basil for a mix of fresh oregano, thyme, and parsley. Add them just before serving for a fragrant, garden-fresh finish. Dried herbs can be used in the roasting stage for a more intense flavor.
• Protein-Packed: Add cooked Italian sausage or grilled chicken to the skillet after smashing the vegetables. Toss everything together and let it heat through before folding in the mozzarella. This turns the pasta into a heartier main course.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water.

Freezer

Freeze the sauce (without pasta) for up to 3 months. Thaw overnight and reheat with fresh pasta.

Reheat

Reheat in a skillet over medium-low heat with a splash of water, stirring until hot and creamy.

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The cheese will solidify, but that's fine—reheating with a splash of water or milk will bring back the creamy texture. To reheat, place in a skillet over medium-low heat with a tablespoon of water, cover, and warm gently, stirring occasionally. Avoid the microwave if possible, as it can make the pasta mushy.

You can roast the vegetables and make the sauce up to 2 days ahead. Let the sauce cool completely, then store it in an airtight container in the refrigerator. When ready to serve, cook the pasta fresh and reheat the sauce in a skillet, adding a splash of water to loosen it. Fold in the mozzarella and basil at the end, just as you would if making it fresh. The sauce will keep its flavor for up to 3 days.

Serving ideas

Serve this pasta immediately after adding the basil, while the cheese is still hot and stretchy. Twirl a generous portion onto each plate, making sure to get plenty of sauce and cheese.

A final scattering of fresh basil leaves on top adds color and a peppery kick. This dish is rich enough to stand alone, but a simple green salad with a lemony vinaigrette would balance it beautifully. Serve with crusty bread to soak up any extra sauce.

For the full experience, bring the skillet to the table and let everyone serve themselves. The visual of the cheese pull is half the fun. If you're serving a crowd, you can double the recipe and use a larger skillet or Dutch oven.

Just be sure to give the vegetables enough room to char—you may need to work in batches. Leftovers are delicious cold, straight from the fridge, if you're into that sort of thing.

Frequently asked questions

Recipe card

Cheesy Roasted Tomato Tagliatelle with Mozzarella Pull

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 12 oz dried tagliatelle
• 4 large ripe tomatoes, whole
• 2 green bell peppers, whole
• 4 cloves garlic, peeled
• 3 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 8 oz fresh mozzarella, shredded
• 1/4 cup fresh basil leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Place a large skillet over medium-high heat and add the olive oil. Add the whole tomatoes, green bell peppers, and garlic cloves. Sprinkle with dried oregano, salt, and black pepper. Cook, turning occasionally, until the tomatoes are charred and soft and the peppers are blistered, about 8 to 10 minutes. Use tongs to turn them gently so they roast evenly.
2. Once the vegetables are soft, use a fork or potato masher to smash them right in the skillet. Break up the tomatoes and peppers into a chunky sauce. Continue cooking for 2 to 3 minutes, stirring, until the sauce thickens slightly. Taste and adjust salt and pepper.
3. Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta in a colander.
4. Add the drained tagliatelle directly to the skillet with the roasted tomato-pepper sauce. Toss with tongs to coat every ribbon evenly. If the sauce seems thick, add a splash of the reserved pasta water to loosen it.
5. Reduce the heat to low. Add the shredded mozzarella to the skillet in handfuls, folding it into the pasta with tongs. Keep folding until the cheese melts into long, stretchy strands that coat the noodles. If needed, add a little more pasta water to create a creamy sauce.
6. Remove the skillet from the heat. Tear the fresh basil leaves and scatter them over the pasta. Twirl a generous forkful to check the cheese pull, then serve immediately while the cheese is still hot and stretchy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

22 g

Carbohydrates

70 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.