Tomato and Basil Spaghetti
1 pkg. thin spaghetti
2 cloves of garlic, minced
6-8 medium to large tomatoes
8 oz. ball of fresh mozzarella (Use the soft fresh variety. Preferably the balls of mozzarella packed in water. The low moisture type tends to be oily when in melts.)
fresh basil (about 2 tablespoons and that's about 10 large leaves)
olive oil
salt & pepper to taste
Chop the tomatoes in a small to medium dice, tear/shred the basil leaves and cheese and put all into a large bowl. Add the minced garlic. Season with salt and pepper to taste. Allow to sit for 10-15 minutes so that the tomato juices will start to run (macerate). While doing this, cook the spaghetti until it is al dente. Drain and pour immediately into the bowl of other ingredients. Pour in olive oil (about 1/4-1/3 cup) toss to evenly coat. Serve immediately.
It's one of my favorites. I think that Kristen said once, that it was something Landen really liked too. Don't worry. I'll be making it for you when your baby is born. You just might have to wait until we get back from London.
2 comments:
I love this recipe also but no one else in my family does. I guess you will just have to make extra for me when you cook it for your family (: (j/k)
Yummmm, that sounds so good! I'm starting a windowsill herb garden so I'll definitely have to try it when I have my fresh herbs ready.
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