Cherry Tomato Pomodoro Spaghetti

By Mike_67

Ingredients

• Kosher salt, to taste
• 16 ounces spaghetti
• 1 jar tomato and basil pasta sauce
• Parmigiano-Reggiano cheese for sprinkling
• 8 ounces cherry tomatoes
• Extra-virgin olive oil for drizzling
• Balsamic vinegar for drizzling (optional)
• Freshly grounds black pepper, to taste
• 8 ounces mozzarella cheese
• Fresh basil leaved for garnish

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta, reserving 1 cup of the cooking water. Immediately rinse the pasta under cool running water to help prevent sticking.

Pour the pasta sauce into a 4-quart sauté pan, set over medium-high heat and bring to a simmer. Add the pasta and about 1/2 cup of the cooking water. Stir until the pasta is coated with the sauce and is warmed through, adding more cooking water as needed to loosen the sauce. Transfer to a platter and sprinkle with Parmigiano-Reggiano cheese.

Cut some of the cherry tomatoes in half and place all of the tomatoes in a bowl. Drizzle with olive oil and vinegar, and season with salt and pepper. Arrange the tomatoes on top of the pasta. Tear the mozzarella cheese into bite-size pieces and arrange on top. Garnish with basil leaves and serve immediately.