Margherita Pasta
This fresh and easy Margherita pasta recipe comes together quickly. Ripe juicy tomatoes and fresh herbs yield the most delicious summer meal. This recipe is dairy-free, vegan, and can easily be made gluten-free.
Ingredients
- 1 pound spaghetti noodles use gluten-free if needed
- ½ cup pasta sauce
- fresh basil leaves, torn
- dairy free mozzarella cheese broke into pieces
- ripe cherry or sungold tomatoes, sliced
- extra virgin olive oil
- splash of balsamic vinegar
- flakey salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the pasta according to the package directions. Reserve ½ cup of pasta water before draining the noodles.
- Add the cooked pasta back into the pot and add the pasta sauce. Toss together until the noodles are lightly coated. If your sauce is too thick, add 1-2 tablespoons of reserved pasta water at a time to thin the sauce as needed. Divide the noodles between four bowls.
- Freely top each bowl of pasta with torn mozzarella balls, sliced fresh tomatoes, and torn basil leaves. Drizzle extra virgin olive oil over the top and add a splash of balsamic vinegar.
- Season with flakey salt and freshly ground black pepper, to taste.
Notes
Measure the amount of sliced tomatoes, fresh basil, and mozzarella with your heart.
If using Roma tomatoes, cut them into smaller pieces.
Store leftover pasta in an airtight container in the fridge and eat in the next day or two.