Roasted Smashed Tomato Tagliatelle with Mozzarella

Roasting whole tomatoes, peppers, and garlic until they blister and char transforms their natural sugars into something deep, sweet, and intensely savory. Smashing them right in the skillet creates a rustic, glossy sauce that clings to every ribbon of tagliatelle.

A final fold of shredded mozzarella turns it into a creamy, cheesy pasta that feels both rustic and indulgent. This one-pan wonder is weeknight-easy but tastes like a slow-simmered Sunday sauce.

This recipe celebrates the magic of roasting: whole ripe tomatoes, green peppers, and garlic cloves go into a hot skillet with olive oil and oregano until they blister and soften. Then you smash them into a chunky, glossy sauce with a splash of starchy pasta water.

Al dente tagliatelle is tossed in, and a mountain of shredded mozzarella melts into long, stretchy strings. The result is a sweet, rich, deeply savory pasta that comes together in about 30 minutes. Perfect for a cozy dinner that feels special without much effort.

Ingredients

Why this recipe works

Roasting the vegetables whole—rather than chopping them first—allows the natural sugars to caramelize and concentrate. The high heat blisters the tomato skins, which adds a subtle smokiness, while the peppers soften and sweeten.

Smashing them with a potato masher right in the skillet creates a sauce with body and texture, far more interesting than a smooth puree. The starchy pasta water helps bind the sauce to the pasta, creating a glossy coating that clings to every strand.

The addition of shredded mozzarella at the end is what makes this dish sing. The cheese melts into the hot sauce, creating a creamy, stretchy texture that pulls into long ribbons.

Because the cheese is folded in gently, it doesn't become stringy or rubbery—just silky and luxurious. The combination of sweet roasted tomatoes, charred peppers, and rich melted cheese is the kind of flavor that makes you close your eyes with the first bite.

Notes and substitutions

Use ripe, in-season tomatoes for the best flavor. If tomatoes are not at their peak, you can substitute canned whole peeled tomatoes, but the roasting step will be shorter. Green peppers add a slightly bitter, grassy note that balances the sweetness; you can use red or yellow peppers for a sweeter sauce. Garlic cloves roast until soft and sweet, so do not skip them—they melt into the sauce.

Tagliatelle is the classic choice, but fettuccine, pappardelle, or any long ribbon pasta works. Shredded low-moisture mozzarella melts smoothly and gives the best cheese pull; fresh mozzarella can be used but will be less stretchy. Reserve extra pasta water before draining—you may need more to loosen the sauce. A cast-iron or heavy-bottomed skillet holds heat well and helps achieve good char on the vegetables.

• tagliatelle: fettuccine, pappardelle, or any long ribbon pasta
• green peppers: yellow or orange bell peppers for a sweeter flavor
• shredded mozzarella: fresh mozzarella torn into pieces, but reduce the amount to 6 oz
• dried oregano: 1 tbsp fresh oregano leaves

Equipment

• Large skillet or cast-iron pan
• Potato masher
• Large pot for pasta
• Tongs
• Wooden spoon
• Chef's knife
• Cutting board