Name: Pasta Pomodoro with Cherry Tomatoes, Fresh Mozzarella, and Baby Spinach Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 ounces spaghetti (Any pasta can be used.); 3 quarts water (For boiling.); 1.5 tablespoons sea salt (Enhances flavor of pasta.); 3 tablespoons extra virgin olive oil (Use high quality.); 2 cloves garlic, grated (For flavor.); 0.25 teaspoon red pepper flakes (Adjust to taste.); 10 ounces cherry tomatoes, halved (For freshness.); 28 ounces whole peeled tomatoes (Main ingredient for sauce.); 1 teaspoon salt (Balancing flavor.); 0.125 teaspoon black pepper (Enhances flavor.); 15 leaves basil (Fresh, for aroma.); 1 cup fresh mozzarella balls (Adds creaminess.); 2 cups baby spinach (Wilts into dish.)

Description

Enjoy a delightful and flavorful Pasta Pomodoro featuring a vibrant tomato sauce with fresh cherry tomatoes, fragrant basil, and creamy mozzarella. This classic Italian dish is quick to prepare and perfect for a comforting family meal.

Ingredients

Scale

Pasta

12 ounces spaghetti (Any pasta can be used.)
3 quarts water (For boiling.)
1.5 tablespoons sea salt (Enhances flavor of pasta.)

Sauce

3 tablespoons extra virgin olive oil (Use high quality.)
2 cloves garlic, grated (For flavor.)
0.25 teaspoon red pepper flakes (Adjust to taste.)
10 ounces cherry tomatoes, halved (For freshness.)
28 ounces whole peeled tomatoes (Main ingredient for sauce.)
1 teaspoon salt (Balancing flavor.)
0.125 teaspoon black pepper (Enhances flavor.)
15 leaves basil (Fresh, for aroma.)
1 cup fresh mozzarella balls (Adds creaminess.)
2 cups baby spinach (Wilts into dish.)

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Instructions

Preparation: Gather all ingredients and equipment needed for the recipe to streamline your cooking process.
Cook the pasta: Fill a large pot with 3 quarts of water, add 1½ tablespoons of sea salt, and bring it to a boil. Add 12 ounces of spaghetti and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
Heat the oil: In a large skillet, warm 3 tablespoons of extra virgin olive oil over medium heat until hot but not smoking.
Sauté garlic and pepper flakes: Add 2 cloves of grated garlic and ¼ teaspoon of red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
Cook cherry tomatoes: Add 10 ounces of halved cherry tomatoes to the skillet. Cook for about 3-4 minutes until they soften slightly.
Simmer the tomato sauce: Stir in 28 ounces of whole peeled tomatoes, breaking them apart gently. Season with 1 teaspoon of salt and ⅛ teaspoon black pepper. Let the sauce simmer for 15-20 minutes to develop flavor.
Combine ingredients: Add the drained spaghetti, 15 fresh basil leaves, 1 cup mozzarella balls, and 2 cups baby spinach to the skillet. Toss gently to mix everything together and allow the spinach to wilt slightly.

Notes

Adjust red pepper flakes according to your preferred spice level.
Use high-quality extra virgin olive oil for the best flavor.
Fresh basil enhances aroma; if unavailable, dried basil can be a substitute but use less.
If mozzarella balls are unavailable, diced fresh mozzarella works well.
Ensure not to overcook the pasta; al dente texture holds up better in the sauce.