An image showing Spaghetti with Spinach, Mozzarella and Tomatoes on a white patterned plate on a marbled surface.

Spaghetti with Spinach, Mozzarella and Tomatoes

 

An image showing Spaghetti with Spinach, Mozzarella and Tomatoes on a white patterned plate.

 

Spaghetti with Spinach, Mozzarella and Tomatoes – Pasta with the Most Typical Italian Ingredients

 

When I think about ingredients that are the most typical for Italian cuisine; spaghetti, mozzarella, tomatoes, olive oil, spinach and garlic would be very high on the list, probably in the top 10. This pasta dish uses all of the ingredients and – except for seasoning and water – only them. It is very easy and quick to prepare, but the result is wonderful.

I used to cook it just for my husband and me when our daughters were small. At that time it was quite usual for us to have different meals. But when the girls started to eat “normal” food, I cooked the same for all of us. However I still couldn't make this pasta dish as they wouldn't eat tomatoes or spinach. Luckily now they know what is good (and healthy) for them and we all can enjoy this delicious Spaghetti with Spinach, Mozzarella and Tomatoes together.

 


 

Print Recipe
Spaghetti with Spinach, Mozzarella and Tomatoes
Very easy and tasty pasta with spinach, tomatoes and mozzarella, ready in maximum 30 minutes.
An image showing Spaghetti with Spinach, Mozzarella and Tomatoes on a white patterned plate on a marbled surface.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
An image showing Spaghetti with Spinach, Mozzarella and Tomatoes on a white patterned plate on a marbled surface.
Instructions
  1. Heat the olive oil in a big frying pan, add the garlic and fry it for a few seconds (make sure it doesn't burn).
  2. Add the cherry tomatoes and cook them on a medium heat for about 5 minutes.
  3. In the meantime cook the spaghetti per the packet instructions. Before you drain the pasta, save a few tablespoons of the cooking water for later use.
  4. Add the spinach to the tomatoes and cook till just wilted, adjust the seasoning (you may want to add 0.5 tsp sugar if the sauce is still too tangy).
  5. Add the cooked pasta, mozzarella and - if the dish is too dry – a few tablespoons of the kept pasta cooking water, stir and quickly serve (if you wait too long, the mozzarella will melt and it will be difficult to serve).
Share this Recipe

 

 

Leave a Comment

Your email address will not be published.