Napoli with Buffalo Mozerella
A fresh and flavorful celebration of Italian simplicity — juicy cherry tomatoes, fragrant basil, and silky olive oil come together in a vibrant sauce, crowned with creamy buffalo mozzarella. Light, rich, and effortlessly elegant, this pasta dish is summer in a bowl.
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Napoli with Buffalo Mozzarella
A simple, vibrant tomato-based sauce made from ripe tomatoes and fresh basil, topped with creamy buffalo mozzarella for a light yet rich pasta dish.
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Ingredients
- 400 g ripe cherry tomatoes
- 2 cloves garlic
- 1 bunch fresh basil
- Extra virgin olive oil
- Salt and black pepper to taste
- 200 g buffalo mozzarella
- 300 g spaghetti or penne
Equipment Used
Instructions
- Start by heating extra virgin olive oil in a pan until it's nice and hot. Add the garlic cloves whole, allowing them to infuse the oil with their rich aroma.
- Once the garlic has released its fragrance and turned a light golden colour, add the ripe cherry tomatoes and let them simmer gently.
- Season the sauce with salt and black pepper and fresh basil leaves, tearing them gently by hand to release their oils.
- Cover the pan and let the sauce cook slowly, allowing all the ingredients to meld together. Remove the garlic cloves.
- Cook the spaghetti or penne in a large pot of salted boiling water until al dente. Before draining, reserve a small amount of the pasta water. Add a splash of it to the sauce to help emulsify. Toss in the pasta in the sauce, letting the pasta soak up the flavours.
- Tear the buffalo mozzarella into chunks and place them over the pasta, allowing the residual heat to soften the cheese slightly. Garnish with a few extra basil leaves for a fresh, fragrant finish.
- Serve immediately and enjoy the simplicity of this classic Italian dish.
