Wednesday, June 19 2024

Pasta with cherry tomatoes and buffalo mozzarella cheese is a tasty and very quick first course to make, perfect if you are short on time or have unexpected guests, it is prepared during the pasta cooking time and requires very few steps.

To prepare this pomodori e bufala pasta you can also arrange a little in advance and make the cherry tomato sauce first, just heat it up at the end before stirring in the pasta, in short a versatile and tasty first course suitable for many occasions!








  • 14 oz of Penne Pasta
  • 3 cups of cherry tomatoes, diced
  • 1 clove of garlic
  • extra virgin olive oil to taste
  • salt to taste
  • Parmigiano Reggiano grated cheese, to taste
  • 1 cup of buffalo mozzarella cheese



In a frying pan we put the oil and garlic clove.

We slice the cherry tomatoes and as soon as the garlic is browned, remove it and add the cherry tomatoes, letting them cook on a low flame for about 15 minutes, stirring occasionally.

We add a pinch of salt and turn off the heat.

Let’s finely slice the buffalo mozzarella and prepare the pot in which we are going to cook the pasta.

When the water boils, we add the salt and the pasta, leaving it to cook according to the cooking time on the package.

Now we combine the buffalo mozzarella with the cherry tomatoes and using an immersion blender, blend vigorously until a smooth sauce is obtained.

We add a tablespoon of cooking water to the sauce.

We drain the pasta and add our sauce.

We stir vigorously.

We serve on plates with a generous sprinkling of Parmigiano Reggiano.


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