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Pasta with Mozzarella Tomatoes

July 26, 2011 by 7 Comments


Just about this time of year, you start thinking…what am I going to do with all that basil in my garden?  And what I am going to do with all those gorgeous local tomatoes?
I think I have the answer.  First step: find a big hunk of the best mozzarella cheese you can get your hands on.  The softer and creamier the cheese, the more deliriously happy you are going to be…it’s a direct connection.  Creamy cheesiness = happiness.  Next, go get yourself a few of those nice tomatoes…

…and some of that basil.  I have some if you need any!

Okay, here we go.  Cook up some spaghetti, and while it is boiling away, get your tomatoes ready.  Slice them up in nice thick slices, and season them with a little salt and pepper.  Place them on a baking sheet and cover them with some slices of that great mozzarella you found, along with a little parmesan.

Meanwhile, heat up some olive oil with some chopped garlic and red pepper for a couple minutes…don’t let the garlic get too brown.  As soon as it starts smelling like garlic heaven, you’re good.  When the pasta has about 2 minutes to go, pop those tomatoes into the broiler until the cheese starts getting gorgeously brown and bubbly.

Now it’s time to put it all together.  Toss the pasta with that delicious garlic oil, some chopped basil, a little more salt and pepper, and then slide those cheesy tomatoes on top.  A few more basil leaves and Parmesan just to send you completely over the edge, and you are all set.  Tomato season, I adore you!

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Pasta with Mozzarella Tomatoes

Pasta with Mozzarella Tomatoes

Ingredients

12 ounces spaghetti
3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
1/4 cup olive oil, plus more for the baking sheet
kosher salt and black pepper
8 ounces fresh mozzarella, sliced
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

1. Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
2. 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, cover the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
3. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
4. 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.

Recipe adapted from Real Simple

Filed Under: dinner, pasta Tagged With: , , , , , ,

Comments

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  1. PoetessWug says:
    July 26, 2011 at 11:11 pm

    Now that's just GOOD STUFF!!! :-]

    Reply
  2. Rene says:
    July 26, 2011 at 11:43 pm

    I originally thought you forgot to put an "and" between tomatoes and mozzarella. But nope, I was totally wrong. I've never thought of broiling the cheese on top of the tomatoes for pasta. My mouth is watering right now just thinking about it! I'm definitely going to have to try this soon!

    Reply
  3. Joanne says:
    July 27, 2011 at 12:57 am

    If you see some girl running through your garden "borrowing" basil by the handfuls. That's totally me. I just NEED to make this. You understand, right?

    Reply
  4. FramedCooks says:
    July 27, 2011 at 1:23 am

    Pleeaase come run through my garden – I need to dispense with not only the basil but the mint and the thyme and the parsley and the rosemary…it's getting crazy out there! :)

    Reply
  5. Vanessa says:
    July 27, 2011 at 2:08 am

    Drooling over here! This recipe sounds amazing, and I'm whippin' this up asap!

    Reply
  6. Rivki Locker (Ordinary Blogger) says:
    July 27, 2011 at 10:32 pm

    What a simple and lovely way to enjoy seasonal ingredients. I never seem to tire of tomato and basil. I LOVE SUMMER!

    Reply
  7. Kelly @ Free Spirit Food says:
    August 30, 2011 at 11:43 pm

    wow, this looks amazing. How do you get your basil to grow so big?

    Reply

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