Roasted Smashed Tomato Tagliatelle with Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best char, make sure the skillet is very hot before adding the vegetables. Do not move them too often—let them sit and blister. If you have a gas stove, you can char the peppers directly over the flame for extra smokiness.

When smashing, leave some chunks for texture; a completely smooth sauce loses the rustic charm. Use a potato masher or a fork—both work well.

Reserve more pasta water than you think you need—at least 1 cup. The starchy water is key to creating a glossy sauce that coats the pasta. If the sauce becomes too thick, add a splash at a time until it reaches the right consistency.

When folding in the mozzarella, do it off the heat if the pan is too hot, to prevent the cheese from becoming rubbery. The dish is best served immediately, but leftovers can be reheated gently with a splash of water.

Variations

• Spicy Arrabbiata: Add 1/2 teaspoon of red pepper flakes with the oregano for a gentle heat. For more kick, stir in a chopped fresh chili with the garlic. The sweetness of the roasted tomatoes balances the spice beautifully.
• Herb Garden: Replace the dried oregano with 1 tablespoon of fresh oregano leaves, and add 1/4 cup of chopped fresh parsley with the basil. The extra herbs brighten the dish and add a layer of freshness.
• Creamy Twist: After smashing the tomatoes, stir in 1/4 cup of heavy cream before adding the pasta. This makes the sauce richer and more indulgent, while still letting the roasted flavors shine.
• Veggie Boost: Add 1 cup of sliced zucchini or eggplant to the skillet with the tomatoes and peppers. Roast until tender, then smash everything together. This adds more vegetables and makes the dish more substantial.

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 or broth to restore the sauce's gloss.

Freezer

The sauce (without pasta and cheese) can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat leftovers in a skillet over medium-low heat with a splash of water or pasta water. Stir gently until hot and the cheese is melted again.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce, so when reheating, add a splash of water or milk to loosen it. Reheat gently in a skillet over medium-low heat, stirring frequently, until warmed through. Avoid the microwave, which can make the pasta mushy and the cheese rubbery.

You can roast the vegetables up to 2 days ahead and refrigerate them. When ready to serve, reheat the roasted vegetables in a skillet, smash them, and proceed with the recipe. Cook the pasta fresh for the best texture. The sauce can also be made ahead and refrigerated for up to 3 days; reheat gently before tossing with pasta and cheese.

Serving ideas

Serve the pasta hot, straight from the skillet, so the cheese is at its stretchiest. Twirl a generous portion onto each plate, making sure to get some of the sauce and melted cheese.

Garnish with fresh basil leaves—tear them just before serving to release their aroma. A sprinkle of flaky sea salt or cracked black pepper can enhance the flavors, though the dish is delicious as is.

This pasta pairs beautifully with a crisp green salad dressed with lemon and olive oil, or with crusty bread to mop up any remaining sauce. For a heartier meal, serve alongside grilled chicken or a simple roasted vegetable.

The rich, sweet sauce also stands up well to a full-bodied red wine, such as a Chianti or Sangiovese. Enjoy it as a main course with 4 servings, or as a side with 6.

Frequently asked questions

Recipe card

Roasted Smashed Tomato Tagliatelle with Mozzarella

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 6 medium ripe tomatoes
• 2 medium green peppers
• 6 cloves garlic
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 cup starchy pasta water
• 12 oz tagliatelle pasta
• 8 oz shredded mozzarella
• 1/4 cup fresh basil leaves

Instructions

1. Heat a large skillet over high heat. Add the olive oil, then the whole ripe tomatoes, green peppers, and garlic cloves. Sprinkle with dried oregano. Roast, turning occasionally, until the tomatoes are blistered and soft, the peppers are charred in spots, and the garlic is tender, about 15 minutes.
2. Use a potato masher to crush the roasted tomatoes and peppers right in the skillet. Add the starchy pasta water and stir until a glossy, chunky sauce forms. Reduce the heat to low to keep warm.
3. Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente according to package directions. Reserve at least 1/2 cup of the pasta water before draining.
4. Add the drained tagliatelle directly to the skillet with the sauce. Use tongs to toss the pasta, coating every ribbon with the roasted tomato sauce. If the sauce seems thick, splash in a little of the reserved pasta water.
5. Sprinkle the shredded mozzarella over the pasta. Fold it in gently with the tongs until the cheese melts into long, stretchy strings. Continue folding just until the cheese is fully melted and the pasta is creamy.
6. Twirl a forkful of the pasta, top with fresh basil leaves, and serve immediately. The cheese pull should be long and dramatic.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

22 g

Carbohydrates

68 g

Fat

28 g

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