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Pasta with Fresh Tomatoes and Mozzarella
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Description
Monday is spaghetti and meatball night at our house, but in the middle of summer, I yearned for something a lot lighter. We had tomatoes tumbling from the garden, basil growing here and there, and some fresh mozzarella from the fridge. Voila! It tastes the most like summer if you use only fresh ingredients.
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
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.
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