Skip to content
WP Recipe Maker Demo Demo site for the WPRM recipe plugin
Get the plugin
Monetize Recipes

Shop with Walmart Button

US readers get a Shop with Walmart button, powered by eMeals, to buy the ingredients in one go.

Plan: Free Documentation (opens in a new tab)

People are coming to your site because they are interested in making a recipe, so why not make it as easy as possible for them to do exactly that?

With just a toggle on the WP Recipe Maker > Settings > Integrations page you can add a “Shop with Walmart” button to your recipes, powered by eMeals.

This collaboration brings the vast selection of Walmart’s grocery aisle to your recipes, making it easier than ever for your audience to shop for their favorite ingredients at the best value.

Take note that this feature is only available in the United States at the moment.

Tomato, Basil, Mozzarella Pasta

Brecht
Spaghetti tossed with blistered cherry tomatoes, garlic, fresh basil and creamy mozzarella. A 30-minute summer classic.
4.60 from 15 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Pasta
Cuisine Italian
Servings 4 people
Calories 635 kcal

Equipment

  • Large pot
  • Large skillet

Ingredients
 
 

  • 12 oz spaghetti
  • 3 tbsp olive oil extra virgin
  • 4 cloves garlic thinly sliced
  • ¼ tsp red pepper flakes
  • 1 ½ lb ripe cherry tomatoes halved
  • 1 tsp salt plus more for the pasta water
  • ¼ cup Parmesan cheese freshly grated
  • 1 cup fresh basil leaves, torn
  • 8 oz mozzarella fresh, torn into pieces
  • black pepper to taste

Instructions
 

  • Bring a large pot of well-salted water to a boil. Cook 12 oz spaghetti until al dente, about 1 minute less than the package says, usually around 9 minutes. Scoop out 1 cup of the pasta water before you drain it.
  • Meanwhile, warm 3 tbsp olive oil in a large skillet over medium heat. Add 4 cloves garlic and 1/4 tsp red pepper flakes and cook for 1 minute, until fragrant but not brown.
  • Add 1 1/2 lb ripe cherry tomatoes and 1 tsp salt. Cook, stirring now and then, until the tomatoes collapse and turn saucy, 8 to 10 minutes. Press a few with the back of a spoon to help them along.
  • Add the drained spaghetti and a splash of the pasta water. Toss for 1 minute until the sauce clings to the pasta, adding more water if it looks dry.
    • Add the mozzarella off the heat. It should soften, not melt into strings.
  • Take the skillet off the heat. Stir in 1/4 cup Parmesan cheese and 1 cup fresh basil, keeping a few basil leaves for the top, then fold in 8 oz mozzarella. Season with black pepper and finish with the reserved basil.

Notes

Use the ripest cherry tomatoes you can find. In winter, a can of whole cherry tomatoes works too: cook them for a few minutes less.
Leftovers keep for 2 days in the fridge. Reheat them in a skillet with a splash of water.

Nutrition

Calories: 635kcalCarbohydrates: 73gProtein: 27gFat: 26gSaturated Fat: 10gCholesterol: 56mgSodium: 910mgPotassium: 645mgFiber: 5gSugar: 7gVitamin A: 2050IUVitamin C: 25mgCalcium: 395mgIron: 4mg
Keyword Vegetarian
Tried this recipe?Let us know how it was!

Related features