My friend Anna told me about this simple, easy, and truly yummy pasta recipe. It's perfect for those nights that you don't feel like cooking but you do feel like eating. Give it a try, it's not just ordinary tomato spaghetti, it's bursting with flavor and tastes like something you'd get at a nice restaurant. I know my last name isn't Fazzini or anything, but this is pretty good all the same.
Ingredients
- 8 ounces spaghettini or angel hair pasta
- 4 scallions (white and pale green parts only), coarsely chopped
- 3 garlic cloves, crushed
- 1 (12-ounce container) cherry tomatoes, halved
- 1 (1-ounce) piece Parmesan, coarsely chopped
- 8 to 10 fresh basil leaves
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
Directions
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
Yummy!
PS...Mattney insisted that if I make this again, go easy on the garlic. Because it's totally fresh garlic and not cooked, it's very strong.
