Spaghetti with Mozzarella, Spinach, Basil and Tomatoes
A classic pasta dish that is perfect for spring and summer, utilizing the most emblematic of the ingredients from Neapolitan cuisine, mozzarella cheese, fresh, ripe tomatoes and fresh, pungent basil, lightly dressed with the best extra-virgin olive oil you can find.
Ingredients
- 12 oz spaghetti
- 1 lb cherry tomatoes each cut in half
- 1 handful spinach fresh, tender young leaves
- 4 tbsp olive oil plus more to drizzle
- 8 oz buffalo mozzarella cheese cut or pulled into bite-sized chunks
- 1/4 cup Parmesan cheese shaved
- 2 cloves garlic chopped
- 1/4 tsp red pepper flakes
- 3/4 cup basil
Instructions
- Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
- Place the spinach in pot with the hot pasta and continue to stir until the spinach is wilted.
- Meanwhile, arrange the tomato halves 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 Parmesan cheese. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
- Warm the oil with the garlic and red pepper in a small saucepan over medium heat until fragrant, 1 to 2 minutes.
- Add the garlic oil, mozzarella cheese, half the basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Top the pasta with the tomatoes, the remainder of the basil, more shaved Parmesan cheese. Drizzle with extra-virgin olive.
- Serve with hot toasted pieces of garlic toast.
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