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spaghetti with tomatoes, basil & fresh mozzarella

(2 ratings)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

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.

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 10 Min

Ingredients For spaghetti with tomatoes, basil & fresh mozzarella

  • 2 lb
    tomatoes, vine-ripened, chopped
  • 3/4 lb
    mozzarella, fresh, cut into 1/4" cubes, room temperature
  • 1 1/4 c
    basil, fresh, chopped
  • 4 tsp
    balsamic vinegar
  • 1 1/4 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1 lb
    spaghetti
  • 1/2 c
    olive oil, extra virgin
  • 3 clove
    garlic, minced

How To Make spaghetti with tomatoes, basil & fresh mozzarella

  • 1
    In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, balsamic vinegar, salt & pepper.
  • 2
    In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture & toss.
  • 3
    Heat 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.
  • 4
    VARIATIONS: Add some drained black olives, capers, chopped red onion, or grated Parmesan to the pasta.
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