- 4
Ingredients
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pint sungold tomatoes
- 8 ounces fresh mozzarella, cut into 1/4 inch cubes
- 1/4 cup fresh picolo fino basil leaves
- Freshly ground black pepper
- 1 pound spaghetti
Preparation
Step 1
1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt
2. In a 12 to 14- inch sauté pan, heat olive oil over high heat until almost smoking. Lower the heat to medium- high and add the garlic cloves. Cook for 2 minutes or until softened and slightly browner. Add the tomatoes and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper
3. Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender yet al dente. Drain the pasta and add it to the pan with tomatoes. Add the basil and fresh mozzarella. Toss over high heat for 1 minute to mix well and allow mozzarella to start melting slightly. Divide evenly among four warmed pasta bowls and serve immediately