Garlic Cheese Pasta
Easy family recipe with fresh mozzarella, tomatoes, basil and garlic. Make ahead, serves 4–6. Simple, bright, and great for gatherings.
This is a family recipe and it is made at every family event and all sports gatherings.
Submitted by: Lori from Spokane, Washington
Yield: 10-12
- Toss cooked small-shell pasta with a mix of olive oil, minced garlic, fresh mozzarella, torn basil and ripe tomatoes.
- Let the tomato and cheese mixture sit for a few hours to meld flavors; warm pasta will soften the cheese when mixed.
- Follow basic food safety: refrigerate the mixture if it sits longer than two hours and store leftovers for up to 3 to 4 days.
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Preparation Instructions:
In large glass bowl, put olive oil, cheese, garlic, basil, tomatoes, salt and pepper. Let set on counter all day or at least a few hours. Boil pasta as directed on package, drain and pour into mixture. Add more oil if necessary and salt to taste. The heat of the noodles will melt the cheese. It's even better the next day. Serve warm.
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More About This Recipe
It's much better with vine ripened tomatoes. Use only fresh basil. Photo by Tracy Dottavio-Robinson.
Frequently Asked Questions
How long should the tomato and cheese mixture sit before adding pasta?
Let the olive oil, garlic, tomatoes, basil and cheese rest at least a few hours for best flavor. If you leave it out, keep it under two hours at room temperature. For longer marinating, refrigerate overnight and bring it toward room temperature before mixing with warm pasta.
Can I use other cheeses instead of fresh mozzarella?
Yes. Burrata or bocconcini are excellent alternatives. For a firmer bite use cubed provolone or grated Parmesan for extra saltiness. Vegan plant based mozzarella also works if you need a dairy free option.
What type of pasta works best?
Small shell pasta is traditional because it catches the cheese and tomato. Any short pasta like penne, rotini or gemelli will work. Cook pasta al dente, drain well, and toss hot so the cheese softens.
Is it safe to leave this dish on the counter all day?
No. Because it uses fresh mozzarella and tomatoes, do not leave it unrefrigerated longer than two hours. If you need to prep in advance, keep the mixture chilled and combine with hot pasta right before serving.
How do I prevent the pasta from getting soggy?
Cook pasta al dente and drain thoroughly. Toss it into the tomato and cheese mixture right after draining so heat melts the cheese briefly. Add olive oil or a few tablespoons of reserved pasta water if the pasta seems dry.
Can I make this ahead and how long will leftovers last?
Yes. You can prepare the tomato and cheese mixture a day ahead; store it covered in the fridge. After combining with pasta, refrigerate leftovers in a sealed container for 3 to 4 days. Reheat gently or serve cold as a pasta salad. Do not freeze, as texture will suffer.
What are good add ins or variations?
Add grilled chicken or shrimp for protein. Halved cherry tomatoes can replace Roma tomatoes. Fold in arugula for bite, add olives or capers for salt, or roast the garlic for a milder flavor. Finish with red pepper flakes or a splash of balsamic for extra brightness.
How long should the tomato and cheese mixture sit before adding pasta?
Let the olive oil, garlic, tomatoes, basil and cheese rest at least a few hours for best flavor. If you leave it out, keep it under two hours at room temperature. For longer marinating, refrigerate overnight and bring it toward room temperature before mixing with warm pasta.
Can I use other cheeses instead of fresh mozzarella?
Yes. Burrata or bocconcini are excellent alternatives. For a firmer bite use cubed provolone or grated Parmesan for extra saltiness. Vegan plant based mozzarella also works if you need a dairy free option.
What type of pasta works best?
Small shell pasta is traditional because it catches the cheese and tomato. Any short pasta like penne, rotini or gemelli will work. Cook pasta al dente, drain well, and toss hot so the cheese softens.
Is it safe to leave this dish on the counter all day?
No. Because it uses fresh mozzarella and tomatoes, do not leave it unrefrigerated longer than two hours. If you need to prep in advance, keep the mixture chilled and combine with hot pasta right before serving.
How do I prevent the pasta from getting soggy?
Cook pasta al dente and drain thoroughly. Toss it into the tomato and cheese mixture right after draining so heat melts the cheese briefly. Add olive oil or a few tablespoons of reserved pasta water if the pasta seems dry.
Can I make this ahead and how long will leftovers last?
Yes. You can prepare the tomato and cheese mixture a day ahead; store it covered in the fridge. After combining with pasta, refrigerate leftovers in a sealed container for 3 to 4 days. Reheat gently or serve cold as a pasta salad. Do not freeze, as texture will suffer.
What are good add ins or variations?
Add grilled chicken or shrimp for protein. Halved cherry tomatoes can replace Roma tomatoes. Fold in arugula for bite, add olives or capers for salt, or roast the garlic for a milder flavor. Finish with red pepper flakes or a splash of balsamic for extra brightness.
WOW this was the best dinner i have ever had. It was great because it served so many people and i had to give almost everyone who had the dinner the recipe i will be using this alot more
thank you