Fresh Tomato Mozzarella Pasta (Instant Pot)
My children call this fresh Tomato Mozzarella Pasta, melty Mozzarella Pasta. A handful of key ingredients about 15 minutes in the instant pot is all it takes. The result is a crave worthy fresh and lively dish that is perfect to set for the weekend. Yes, it is Friday! Some weeks I look forward to Fridays more than others. This might just be one of those weeks. Granted my Saturday is looking pretty full too! All the more why I need some good pasta action.
My Fresh Tomato and Mozzarella Pasta Story
I will confess that this is best with fresh summer tomatoes. This being said, off seasons tomatoes work too, and is what this is being made with today. If you have to, canned diced tomatoes work too!
And yes, Thanksgiving is upon us. I am absolutely thrilled that the weather has warmed up a little. Just enough to make it manageable.
All things in life got a little busy, I seem to have missed the last part of fall. Then all the rustle, hustle, and bustle remind me that fall is out. And it is about time to make room for winter.
Practical versus keeping up with Jones
Of course, you might ask why are you not sharing Thanksgiving recipes? I mean, isn’t that what bloggers do? As we know, I use this space in a very spontaneous vein. So, I want to share tonight’s dinner. Mostly because it is a ridiculously easy and very delish kind of one pot meal. The kind that feels elegant without loads of work.
A self-saucing dish, and best served immediately. Freshly grated mozzarella or burrata is mixed into piping hot pasta, creating a soft, fresh, rich and comforting sauce. So it has a well earned nickname – Melty mozzarella pasta.
A few things though, you need to add in the mozzarella while the sauce is bubbling. Do not skimp on the herbs.
In the spirit of practicality here are some other recipe ideas for you to think of, they are my pork chops paprikash and pasta with chickpeas and carmelized onions.
To take this simple dish over the top, add in burrata instead of fresh mozzarella balls. Delicious never gets easier.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest
An easy to put together rich tasting pasta, that is done easily in the instant pot.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 tablespoon (about 4 to 5 cloves) minced garlic
- 1/4 cup fresh chopped herbs (thyme, basil, oregano)
- 1 bell pepper, diced (optional)
- 2 cups chopped fresh tomatoes
- 1 teaspoon salt or to taste
- 8 oz any medium sized pasta can be whole grain
- 20 small mozzarella balls (Bocconcini) or 3/4 cup shredded mozzarella
- Fresh basil leaves
- Freshly ground black pepper
Instructions
- Turn the instant pot onto sauté mode. Add in the olive oil and garlic and sauté for 2 to 3 minutes. Stir in the bell pepper if using and the herbs and cook for another minute
- Add in the chopped tomatoes and turn off the heat.
- Add in the salt, pasta and 1 and 1/4 cup water. Turn off the sauté mode.
- Set to 2 minutes of pressure. Do a quick release after 3 minutes. Stir well. The sauce is thin at this point but will thicken.
- While the pasta is cooking cut most of the mozzarella balls into smaller pieces, reserve a couple to garnish. If using shredded mozzarella, you can do the same thing.
- Stir in the mozzarella into the hot pasta, stir further after 3 minutes, most of the cheese would have melted forming a rich sauce.
- Garnish with remaining mozzarella, fresh basil leaves and black pepper and serve immediately.
Notes
You can add in 1 15 oz can diced tomatoes instead of the fresh.
For stove top instructions
Follow the instructions above using a heavy bottomed pan large enough to allow the pasta to expand. Add in 2 cups of water when ready and cook for 15 to 20 minutes, stirring occasionally to allow the pasta to cook and form a thick sauce. Finish as described.