PASTA WITH TOMATO AND MOZZARELLA
Serves 4
1/2 pound Spaghetti, Linguini or Fettuccini
3 tablespoons Olive Oil
1 small Onion
4-5 Garlic cloves
3 large Tomatoes
1/2 teaspoon Kosher Salt
Several grinds of Black Pepper
4 oz Buffalo Mozzarella
8-10 Basil leaves
Heat 5 cups of water in a deep saucepan.
When it boils add 1 teaspoon of Kosher Salt to water along with pasta. Cook till al dente, 8-9 minutes. Drain well.
While pasta cooks mince onion and garlic finely.
Chop tomatoes into big chunks.
Heat oil in a wide saucepan and when it shimmers add onion and garlic. Saute for 3-5 minutes till onion is wilted.
Add tomatoes to onions. Cover and cook for 5 minutes.
Uncover and add pasta to tomatoes. Stir well so sauce coats pasta. Cook for a few minutes.
Season with salt and pepper.
Slice mozzarella into small pieces.
Put the pasta into a serving bowl.
Add mozzarella and basil leaves and toss well and serve.
Spaghetti, tomatoes, mozzarella and basil is Italy on a plate. Strands of mozzarella are maddeningly fun to eat. Summer comes easily to our table.
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