spaghetti with tomatoes, basil & fresh mozzarella
Since the tomatoes here are not cooked, you'll really notice their flavor or lack of it. Make this sauce in the summer when fresh tomatoes are at their peak. The garlic is heated briefly in the oil & then the garlicky oil is tossed with the spaghetti so the flavor is dispersed throughout the dish. The pasta is equally good warm & at room temperature.
prep time
10 Min
cook time
10 Min
method
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yield
4 serving(s)
Ingredients
- 2 pounds tomatoes, vine-ripened, chopped
- 3/4 pound mozzarella, fresh, cut into 1/4" cubes, room temperature
- 1 1/4 cups basil, fresh, chopped
- 4 teaspoons balsamic vinegar
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 pound spaghetti
- 1/2 cup olive oil, extra virgin
- 3 cloves garlic, minced
How To Make spaghetti with tomatoes, basil & fresh mozzarella
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Step 1In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, balsamic vinegar, salt & pepper.
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Step 2In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture & toss.
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Step 3Heat the oil in a small frying pan over moderately low heat. Add the garlic & cook, stirring, for 1 minute. Pour the oil over the pasta & toss again.
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Step 4VARIATIONS: Add some drained black olives, capers, chopped red onion, or grated Parmesan to the pasta.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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