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Basil Spaghetti With Cheesy Broiled Tomatoes
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| Serves 4| Hands-On Time: 15m | Total Time: 30m |
Ingredients
• 12 ounces spaghetti
• 3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
• 3 tablespoons olive oil, plus more for the baking sheet
• kosher salt and black pepper
• 8 ounces fresh mozzarella, grated
• 1/4 cup grated Parmesan (1 ounce), plus more, shaved, for serving
• 2 cloves garlic, chopped
• 1/4 to 1/2 teaspoon crushed red pepper
• 3/4 cup torn fresh basil leaves, plus more for serving
Directions
• Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
• Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
• In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.
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