Spaghetti with Mozzarella and Fresh Herbs
Spaghetti with Mozzarella and Fresh Herbs
A no-sauce summer pasta: hot spaghetti tossed with garlic-anchovy oil, a shower of fresh herbs and cubes of melting fresh mozzarella.
Prep: 10 minutes · Cook: 12 minutes
What Is Spaghetti with Mozzarella and Fresh Herbs?
A light, fresh pasta in which hot spaghetti is tossed with garlic-and-anchovy-infused olive oil, a handful of mixed fresh herbs and cubes of fresh mozzarella that just begin to melt.
Why Make Spaghetti with Mozzarella and Fresh Herbs?
- Five fresh herbs make it taste like summer
- Mozzarella melts into soft, creamy pockets
- No sauce to simmer — done in 20 minutes
- Anchovy adds depth without tasting fishy
- Elegant enough for company, easy enough for Tuesday
Unico Products Used in This Recipe
Ingredients
- 450 g spaghetti (or spaghettini)
- 1/3 cup extra virgin olive oil
- 2 cloves garlic (minced)
- 3 anchovy fillets (chopped)
- 1 tbsp marinated artichokes (minced)
- salt and pepper (to taste)
- 1/3 cup mixed fresh herbs (basil, oregano, mint, thyme and parsley, roughly chopped)
- 1/2 lb fresh mozzarella (cut into small cubes)
Instructions
- Cook the pasta as directed on the package, reserving 1 cup of the cooking water before draining.
- Meanwhile, heat the oil in a large skillet over medium heat; add the garlic, anchovies and artichokes and stir for about 1 minute.
- Drain the pasta and add it to the skillet; season lightly with salt and generously with pepper.
- Add about half the reserved pasta water and the fresh herbs; stir well over low heat to combine.
- Add the mozzarella and a little more pasta water if needed; stir once or twice, taste, adjust and serve at once.
Cooking Tips
- Use the freshest mozzarella you can find
- Add the cheese off the boil so it softens, not melts away
- Reserve pasta water — it binds the oil into a light sauce
- Tear herbs at the last minute for the brightest flavour
- Be generous with the black pepper
Frequently Asked Questions About Spaghetti with Mozzarella and Fresh Herbs
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1. Which herbs work best?
A mix is the point — basil, oregano, mint, thyme and parsley together give a layered, garden-fresh flavour.
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2. Can I use regular mozzarella?
Fresh mozzarella is best for its soft, milky texture; low-moisture mozzarella will melt stringier.
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3. Can I skip the anchovies?
Yes, though they dissolve into the oil and simply add savouriness; a few chopped olives are a good stand-in.
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4. Why save the pasta water?
Its starch emulsifies the olive oil into a silky coating for the pasta.
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5. How do I store leftovers?
This dish is best eaten fresh; refrigerate up to 1 day and eat at room temperature.
Cooking Guides & Tips
Spaghetti with Mozzarella and Fresh Herbs Made Simple
Spaghetti with Mozzarella and Fresh Herbs is summer in a bowl — fragrant, fresh and fast. A swirl of Unico olive oil and anchovy gives it quiet depth.