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Pasta with Fresh Tomatoes and Mozzarella
Submitted by M.O.M. on a One Acre Frontier on September 25, 2012 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1 pound Thin Spaghetti
- 3 Tablespoons Olive Oil (or To Your Liking)
- 2 Tablespoons Butter (optional)
- 4 whole Fresh Itallian Plum Tomatoes
- 1 cup Fresh Mozzarella
- 4 Tablespoons Chopped, Fresh Basil (or A Handful, Whatever You Like)
- ¼ cups Grated Parmesan Cheese For Sprinkling
- Salt And Pepper, to taste
Preparation Instructions
1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with olive oil (and butter, because it really tastes so good).
2. As the pasta cooks, cut the tomatoes and fresh mozzarella into bite size chunks. Chop the basil.
3. To the hot, drained pasta, toss in the tomato, mozzarella, basil. Incorporate well, sprinkle with Parmesan, salt and pepper. Serve immediately.
