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Spaghetti with Fresh Tomatoes and Basil

List of Ingredients




This recipe came from Food and Wine Pasta Cookbook. It is a summer favorite.



1 lb of spaghetti
1 1/2 lbs of tomatoes, about 3, seeded and diced (3 cups)
1/2 lb fresh mozzarella cut into 1/4 inch dice
3/4 c. chopped fresh basil
6 T. olive oil
2 tsp. red wine vinegar
1 clove garlic, minced
1 tsp salt
1/2 tsp fresh ground black pepper
3 T. parmesan cheese

Combine the tomatoes, cheese, basil, oil, garlic, salt and pepper in a
large bowl.
Let marinate for several hours at room temperature.

Cook spaghetti until done and drain. Do NOT rinse.
Put in a large pasta bowl and immediately toss with the tomato
mixture. The heat of the spaghetti will soften the cheese.

Sprinkle with Parmesan and serve immediately.
I cannot get the fresh mozzarella in my store so I just use a cup of
shredded mozzarella (like Kraft)

This is my favortie pasta. I usually use the roma tomatoes until the
fresh ones are in season.

Enjoy!

Recipe