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Pasta Margherita


388 calories, 15 g fat (6 g sat.), 15 g. protein

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Rate this recipe 4.8/5 (5 Votes)


  • 16 ounces dried plain and/or spinach-flavor angel hair pasta or spaghetti
  • 1/4 cup olive oil
  • 1 medium onion, cut into thin wedges
  • 4 cloves garlic, minced
  • 2-1/3 cups chopped roma tomatoes (10 medium)
  • 1 tsp. salt
  • 1/2 tsp. crushed red pepper
  • 8 oz. tiny fresh mozzarella balls (pearls) or 1" fresh mozzarella balls, quartered
  • 1/2 cup shredded fresh basil
  • Finely shredded Parmesan cheese


Adapted from fast&


Step 1

1. In a Dutch oven cook pasta according to package directions; drain. Return to Dutch oven; keep warm.
2. Meanwhile, in a 12-inch skillet heat oil over medium heat. Add onion and garlic. Cook and stir for 4 minutes or until onion is tender. Stir in tomatoes, salt and crushed red pepper. Cook and stir for 2-3 minutes or until tomatoes soften.
3. Add tomato mixture to pasta, tossing to coat. Add cheese balls and basil; toss to coat. Place half of the mixture in an airtight container. Cover; chill up to 24 hours. Serve remaining mixture topped with Parmesan cheese if desired.


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