AngelaWalking through the farmers market a few weekends ago, I was inspired by a rainbow of tomatoes. Red, yellow, orange, and dozens of shapes and sizes. And what better day than Sunday for slow-cooked pasta? As the weather cools, there’s something so comforting about a pot simmering on the stove, the aroma filling every corner of the apartment.
Growing up in an Italian-American household, Sundays meant a big pot of tomato sauce bubbling away all day. This recipe is a little nod to that tradition, but with a simple, fresh twist on the classic spaghetti and meatballs I remember so fondly.
What I love most about this pasta is how flexible it is. Choose your favorite small tomatoes, drizzle in a flavored olive oil, or add a splash of cream for extra richness. Pick the noodles you love best, and if it’s just my husband and me, I always sneak in a few extra red chili flakes for a little heat.
The recipe isn’t labor-intensive—it takes about an hour from start to finish. Eloise loves tomatoes, so between the simplicity of the ingredients and the ease of making it, this has become a true family favorite in our home.
Ingredients:
- 1/2 cup of extra virgin olive oil
- 8+ cloves of fresh garlic (or about 4 teaspoons of minced from a jar)
- 1 container of cherry/grape tomatoes (at least 8 oz)
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- 1 pound pasta (our favorite is bucatini, but you can also do bowtie or just straight-up spaghetti if you prefer)
- 1 container of fresh mozzarella balls (Perline size is ideal, but you can also get Bocconcini size or larger and cut them to the desired size)
- Optional additions: Italian sausage (sliced or ground), splash of cream or half-and-half, red chili flakes, fresh basil
Step 1: Fill a pot with water and a touch of salt, and heat it to a boil. Add pasta when water is at a rolling boil, and once it’s finished boiling (check the box for al dente time), drain and put to the side. Reserve ½ cup of pasta water.
Tip: If you or anyone eating this dish eat meat, you can add Italian sausage. Simply cut it up into 1″ slices and pan-fry it on the side. Can also use the ground kind.
Step 2: Pour yourself a glass of wine. Add olive oil to a 12″ pan and mince garlic cloves by hand or in a food processor. Add garlic cloves to olive oil, and heat on low-medium, stirring for about 3 minutes.
Step 3: Once the garlic is starting to turn a bit golden, add tomatoes, and Italian seasoning. (optional: add a few red pepper flakes for heat). Keep stirring every 5-10 minutes until the tomatoes are soft and literally bursting from the slow heat.
Step 4: When the tomatoes begin to flatten, add the tomato paste (optional: add a splash of heavy cream or half and half to make it a bit more decadent). If the tomatoes aren’t all bursting when you get to the hour mark, you can press lightly with your spatula and it will have the same effect.
Step 5: Combine cooked pasta with the sauce. Add pasta water and mix together until noodles are coated. Add salt and pepper to taste. Add fresh basil and mozzarella balls to bowls when serving.
Notes & Tips:
- This recipe is very flexible: use different pasta shapes or tomato varieties depending on what’s in season.
- For extra decadence, swirl in a tablespoon of butter or a little Parmesan at the end.
- Leftovers taste amazing the next day—just heat gently to keep the mozzarella soft.
Tools we find helpful:
This page contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means I may receive a commission if you click on a link and make a purchase, at no extra cost to you.
Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., Rhone
Joseph Joseph Garlic Rocker Crusher Mincer Press Dishwasher Safe, Stainless Steel
Caraway Nonstick Ceramic Dutch Oven Pot with Lid (6.5 qt, 10.5″)
