Spaghetti with Fresh Mozzarella and Tomatoes
(from kintyre’s recipe box)
Source: RS handout
Serves 10 peopleCategories: dinner
Ingredients
- 4 cups ripe tomatoes, diced (any variety) about 1 1/2 to 2 pounds
- 1 cup fresh basil leaves (torn)
- 1/2 cup olive oil
- 4 cloves garlic, finely chopped
- 1 1/2 teaspoons salt
- Freshly ground pepper
- Pinch red pepper flakes (optional)
- 1 pound fresh mozzarella cheese, finely diced
- 1 pound thin spaghetti
- Freshly grated Parmesan cheese (optional)
Directions
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In a large bowl, place diced tomatoes and squish cherry tomatoes if used.
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Mix tomatoes, basil, olive oil, Mozzarella, garlic salt and pepper and red pepper flakes.
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Cook spaghetti in boiling water; drain; rinse.
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Add tomato mixture.
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Add 2 to 3 tablespoons pesto (optional).
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Toss to blend.
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Sprinkle grated Parmesan on top and serve warm.