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CHERRY TOMATOES - SPAGHETTI with Fresh Tomatoes, Mozzarella and Basil
Nb persons: 4
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| MARIO BATALI The Chew SPAGHETTI WITH FRESH TOMATOES, MOZZARELLA AND BASIL | |
| 1 pound | spaghetti |
| 1/4 cup | extra-virgin olive oil, (plus more to serve) |
| 1 cloves | garlic, (sliced) |
| 1 bunch | basil |
| 1 pinch | red pepper flakes |
| 1 pint | sweet cherry tomatoes, (cut in half) |
| 1 ball | fresh mozzarella, (cut or torn into bite-size pieces) |
| 1/4 cup | freshly grated Parmigiano-Reggiano, (plus more to serve) |
| kosher salt | |
step-by-step directions
Bring a large pot of salted water to a boil. Drop the pasta and cook until al dente, according to package instructions.
Meanwhile, preheat a large sauté pan over medium heat. Add 1/4 cup of extra-virgin olive oil to the pan along with the garlic, chopped basil stems and a pinch of chili flakes. Sautee for 2 minutes, until fragrant. Add the tomatoes to the pan and sauté for 3 minutes, season with salt and pepper. Add the pasta to the pan along with a few tablespoons of pasta water. Cook for an additional minute, tossing to coat the pasta. Remove from heat. Toss in the chopped basil leaves and add the mozzarella, and Parmigiano-Reggiano. Toss to combine and to slightly melt the cheeses with the heat of the pasta.
Finish pasta with another drizzle of extra-virgin olive oil. Serve with more basil and freshly grated Parmigiano-Reggiano.
Similar categories:IngredientsPastaSpaghettiCourses & MealsDinnerPizza & PastaLunch
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