One-Pan Roasted Tomato Tagliatelle with Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best cheese stretch, use fresh mozzarella that has been shredded or torn into small pieces. It melts quickly and creates those long, glossy strands. If you prefer a more elastic cheese pull, substitute low-moisture mozzarella, which holds its shape longer when melted.

Don't skip the pasta water. The starchy liquid is the key to creating a silky sauce that clings to the noodles.

Add it gradually, a few tablespoons at a time, until the sauce reaches the desired consistency. This is also a great way to adjust the seasoning, as the pasta water is salted.

Variations

• Spicy Arrabbiata: Add 1/2 teaspoon of red pepper flakes along with the garlic for a spicy kick. The heat balances the sweetness of the roasted tomatoes and the richness of the cheese.
• Vegetable Boost: Sauté a diced zucchini or a handful of spinach along with the peppers. This adds extra vegetables and makes the dish more substantial without overpowering the classic flavors.
• Creamy Version: Stir in 1/4 cup of heavy cream with the cheese for a richer, creamier sauce. The cream mellows the acidity of the tomatoes and adds a luxurious texture.
• Herb Swirl: Use a mix of fresh basil and parsley, or add a teaspoon of fresh thyme with the tomatoes. Fresh herbs brighten the dish and add depth.

Storage and make-ahead

Fridge

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

Freezer

The sauce can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a skillet over medium heat with a splash of water or broth, stirring until hot. Or microwave in 30-second bursts.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, so when reheating, add a splash of water or broth to loosen it.

Reheat gently on the stovetop or in the microwave, stirring occasionally, until warmed through. The cheese may become less stretchy, but the flavor will remain delicious.

The sauce can be made up to 2 days ahead and stored in the refrigerator. When ready to serve, reheat the sauce in a large skillet, then cook the pasta and toss with the sauce.

Add the cheese and basil as directed. This makes for a quick weeknight dinner. You can also cook the pasta ahead, toss with a little olive oil, and refrigerate, then combine with the reheated sauce.

Serving ideas

Serve this tagliatelle as a main course with a simple green salad and crusty bread for sopping up any extra sauce. A glass of light red wine, like a Chianti, pairs beautifully with the tomato and cheese. For a heartier meal, add a side of sautéed greens or roasted vegetables.

For a beautiful presentation, twirl a portion of pasta into a nest in the center of each plate, then top with extra parmesan and a few fresh basil leaves.

The cheese stretch is most impressive when the pasta is hot, so serve immediately. Leftovers can be enjoyed cold as a pasta salad, though the cheese will firm up.

Frequently asked questions

Recipe card

One-Pan Roasted Tomato Tagliatelle with Mozzarella

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 3 tbsp extra virgin olive oil
• 4 cloves garlic, crushed
• 2 lb ripe plum tomatoes, diced
• 2 sweet bell peppers, diced
• 1 tsp dried oregano
• Salt to taste
• Black pepper to taste
• 12 oz tagliatelle
• 8 oz fresh mozzarella, shredded
• 1/2 cup grated parmesan
• 1/2 cup fresh basil leaves, torn

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the crushed garlic and cook, stirring, for 1 minute until fragrant but not browned. Add the diced plum tomatoes, bell peppers, oregano, salt, and black pepper. Stir to combine.
2. Continue cooking the tomato-pepper mixture, stirring occasionally, for 12–15 minutes until the tomatoes have broken down and the mixture has thickened into a chunky sauce. The vegetables should be soft and starting to caramelize at the edges.
3. Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
4. Add the drained tagliatelle to the skillet with the tomato sauce. Toss with tongs to coat the noodles evenly. If the sauce seems dry, add splashes of reserved pasta water until it reaches a glossy consistency.
5. Sprinkle the shredded mozzarella and grated parmesan over the pasta. Toss gently for 1–2 minutes until the cheeses melt and become stringy, creating a creamy, cohesive sauce.
6. Remove the skillet from the heat. Scatter the torn basil leaves over the pasta and toss once more to distribute. The residual heat will wilt the basil slightly.
7. Twirl a generous portion of the tagliatelle onto each plate or into bowls. Make sure each serving gets plenty of the cheesy sauce and some of the caramelized tomatoes and peppers. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

25 g

Carbohydrates

65 g

Fat

25 g

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