Pan Roasted Tomato & Mozzarella Spaghetti with Basil Breadcrumb Gremolata


  • Salt & Pepper as needed
  • 1 box dried spaghetti
    2 cups small cherry tomatoes
    1 clove of garlic, minced
    3 teaspoons olive oil
    ½ lb. fresh mozzarella, cut into small cubes
    ¾ cup breadcrumbs (which can be made by grinding stale bread in the food processor), lightly toasted in a dry skillet
    1 teaspoon lemon zest
    6 to 7 leaves fresh basil, washed and patted dry


    1. Prepare the pasta according to package directions. Drain and reserve 1 cup of cooking water.

    2. In a saute pan drizzle the olive oil and turn the heat to medium. Add the garlic and saute for just under a minute. Then add the tomatoes and a generous pinch of kosher salt and gently saute the tomatoes for about 15 minutes, or until they soften and begin to breakdown. Remove the tomatoes from the heat and toss in the spaghetti and mozzarella. If the pasta needs to loosened up a bit add some cooking water by the tablespoon-full until just loose enough.

    3. To make the gremolata: add the toasted breadcrumbs, basil, lemon zest, and a pinch of kosher salt to a food processor and blitz briefly until the basil leaves are finely chopped. Divide the spaghetti into four bowls, sprinkle with gremolata and serve.

    Naptime Notes

    Naptime Recipe Serving ideas

    To add some protein to this meal top the pasta with sliced grilled chicken or a piece of steamed fish. Those are both favorites of ours!

    Naptime Stopwatch

    10 minutes prep time, 20 minutes cook time

    Naptime Reviews

    This easy caprese-style spaghetti is a huge hit with everyone in our house, especially my daughter who has recently come to love cherry tomatoes.


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