One-Pan Roasted Tomato Tagliatelle with Mozzarella

Sweet roasted plum tomatoes and bell peppers cook down into a rich, caramelized sauce, then al dente tagliatelle is tossed right in with plenty of mozzarella and parmesan.

The result is a one-pan pasta that clings to every noodle, with a glorious cheese stretch in every bite. Fresh basil adds a bright finish.

This one-pan tagliatelle brings together the deep sweetness of slowly caramelized tomatoes and peppers with the creamy pull of melted mozzarella.

The pasta cooks separately, but then joins the sauce in the same skillet, soaking up all the flavor. It's a simple, satisfying dinner that feels special enough for a weekend but quick enough for a weeknight.

Ingredients

Why this recipe works

Cooking the tomatoes and peppers slowly in olive oil concentrates their natural sugars, creating a deeply flavorful sauce without any added sugar. The caramelization adds complexity that you just can't get from a quick simmer.

Tossing the cooked pasta directly into the pan with the sauce lets the noodles absorb some of the sauce as they finish cooking. The starch from the pasta, combined with a splash of pasta water, helps bind the sauce to the noodles and gives it a silky, cohesive texture.

Notes and substitutions

Use ripe, in-season plum tomatoes for the best flavor. If good fresh tomatoes aren't available, canned whole San Marzano tomatoes, drained and chopped, work beautifully.

The quality of the mozzarella matters too—fresh mozzarella melts into long, stretchy strands, while low-moisture mozzarella gives a more elastic, chewy pull.

Tagliatelle is classic, but fettuccine or pappardelle are excellent substitutes. The key is to cook the pasta just to al dente, as it will continue to cook slightly when tossed with the hot sauce.

Reserve a cup of pasta water before draining—it's the secret to loosening the sauce to the perfect consistency.

• tagliatelle: fettuccine or pappardelle
• fresh mozzarella: low-moisture mozzarella, shredded
• plum tomatoes: canned whole San Marzano tomatoes, drained and chopped
• parmesan: pecorino romano

Equipment

• Large skillet or sauté pan
• Large pot for boiling pasta
• Colander
• Tongs
• Wooden spoon
• Chef's knife
• Cutting board