spaghetti with tomatoes, basil & fresh mozzarella

Name: Spaghetti with Tomatoes, Basil & Fresh Mozzarella
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 pound(s) tomatoes, vine-ripened, chopped; 3/4 pound(s) mozzarella, fresh, cut into 1/4" cubes, room temperature; 1 1/4 cup(s) basil, fresh, chopped; 4 teaspoon(s) balsamic vinegar; 1 1/4 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1 pound(s) spaghetti; 1/2 cup(s) olive oil, extra virgin; 3 clove(s) garlic, minced

(2 ratings)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

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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