One-Pan Tomato Zucchini Tagliatelle with Mozzarella Step-by-step instructions

Before you start

Before you start, bring a large pot of salted water to a boil. While it heats, crush the garlic, dice the tomatoes, and slice the zucchini into half-moons.

Shred the mozzarella and grate the parmesan. Tear the basil leaves and set everything within reach. Have a large skillet ready and a wooden spoon or tongs for tossing.

Instructions

Sauté and Boil

1. 1Sauté the Vegetables
   Heat the olive oil in a large skillet over medium heat. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Add the diced plum tomatoes, zucchini, oregano, salt, and black pepper. Cook, stirring occasionally, until the tomatoes break down and the zucchini is tender, about 8-10 minutes.
   Look for The tomatoes release their juices and the zucchini softens but still holds its shape.
   Tip Use a wide skillet so the vegetables caramelize slightly rather than steam.
2. 2Cook the Pasta
   Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
   Look for The pasta is tender but still has a slight bite in the center.
   Tip Reserve more pasta water than you think you need; it helps loosen the sauce.

The skillet should smell garlicky and sweet as the tomatoes soften and the zucchini turns bright green. The pasta water is boiling, and the tagliatelle is cooking.

The tomatoes have released their juices, creating a light, chunky sauce. The zucchini is tender but not falling apart. Everything is ready for the final toss.

Combine and Melt

3. 3Combine Pasta and Sauce
   Drain the tagliatelle and add it directly to the skillet with the tomato-zucchini mixture. Toss to coat the pasta evenly with the sauce. If the mixture seems dry, add a splash of the reserved pasta water.
   Look for The noodles are evenly coated and glistening with the sauce.
   Tip Use tongs to toss the pasta gently, ensuring every strand is coated.
4. 4Add the Cheeses
   Reduce the heat to low. Sprinkle the shredded mozzarella and grated parmesan over the pasta. Toss quickly but gently until the cheeses melt and become glossy and stretchy, about 1-2 minutes.
   Look for The cheese melts into a creamy, stretchy sauce that clings to the noodles.
   Tip Keep the heat low to avoid the cheese clumping or becoming stringy.

The pasta is added to the skillet and coated evenly with the sauce. The mozzarella and parmesan melt into a creamy, stretchy mass as you toss. The cheese should be glossy and smooth, not clumpy. The sauce clings to the noodles, and the kitchen smells rich and savory.

Finish and Serve

5. 5Finish and Serve
   Remove the skillet from the heat. Scatter the torn basil leaves over the top. Serve immediately, twirling each portion onto plates or into bowls. Finish with an extra sprinkle of parmesan if desired.
   Look for The basil brightens the dish with its fresh aroma.
   Tip For the ultimate cheese pull, serve right from the skillet while the cheese is still molten.

The basil is scattered over the top, adding a bright, fresh note. The pasta is twirled onto plates, with long cheese strands stretching from the fork. The dish looks vibrant and inviting, with a golden hue from the tomatoes and creamy white cheese. Serve immediately for the best texture.

Common mistakes

Avoid overcooking the vegetables; they should be tender but still retain some texture. Don't add the cheese over high heat, as it can become stringy or separate.

Use a gentle hand when tossing to prevent breaking the tagliatelle. If the sauce looks dry, add reserved pasta water gradually until it reaches a silky consistency. Finally, serve immediately while the cheese is still molten.

How to tell it’s done

The dish is done when the pasta is al dente, the cheese is fully melted and glossy, and the sauce clings to the noodles. The tomatoes should have broken down into a thick, chunky sauce, and the zucchini should be tender but not mushy.

The cheese pull should be long and stretchy when you lift a forkful. Taste and adjust seasoning with salt and pepper before serving.