Pasta with tomatoes and mozzarella

Ingredients for cooking pasta with tomatoes and mozzarella

  1. Pasta 450 grams
  2. Salt 1 teaspoon
  3. Olive oil 2 tablespoons
  4. Butter 1/2 tablespoon
  5. Cherry tomatoes 1 cup
  6. Tomato paste 1 tablespoon
  7. 1/4 cup milk
  8. Mozzarella Cheese 100 grams
  9. Fresh basil and mint to taste
  • Main Ingredients Tomato, Milk, Cheese, Pasta
  • Serving 6 servings


Casserole, kitchen knife, wooden spoon, frying pan, lid, grater, colander.

Cooking pasta with tomatoes and mozzarella:

Step 1: Boil the pasta.

Boil pasta in salted water until the floor is ready. Cook exactly following the instructions on the packaging. Throw the finished pasta into a colander. But do not drain all the water after cooking, leave it in the pan for a bit.
Attention: pasta can be any, both short (bows, snails, spirals), and long, for example, spaghetti.

Step 2: Stew the tomatoes.

Heat olive oil in a pan over medium heat. Wash, dry, half the tomatoes and toss them in a pan with hot oil. Then salt, add tomato paste and stew everything a bit, stirring.

Step 3: Add the milk.

Pour milk into a skillet with stewed cherry tomatoes and mix.
Transfer the resulting mixture to a pan in which a little water remains after cooking the pasta.

Step 4: Mix with pasta.

Then mix the pasta with the hot tomato-milk mixture, add the grated mozzarella, butter and mix again. Cover everything and wait until the cheese has melted.
At the very end, add the washed basil and mint leaves to the pasta with tomatoes and mozzarella cheese, and then immediately serve the finished dish to the table.

Step 5: Serve pasta with tomatoes and mozzarella.

It will take you no more than 20 minutes to cook pasta with tomatoes and mozzarella cheese, and the result will be unforgettable! We can say that this is an improved version of pasta familiar to us with cheese, only more original, tastier and more aromatic. Serve for lunch or dinner as a main course.
Enjoy your meal!

Recipe Tips:

- Some housewives add garlic to this dish, frying cherry tomatoes in it.

- Tomato paste must be natural and not too acidic.