Ingredients
- Kosher salt and freshly ground black pepper
- 1 1 1 pound dried spaghetti
- 1/2 1/2 1/2 cup olive oil
- 5 5 5 garlic cloves, sliced
- 4 4 1 cups diced tomatoes (from 1 pound)
- 3 3 3 cups large-diced fresh mozzarella cheese (from one pound)
- 2 2 2 cups fresh basil leaves, torn
- 1/2 1/2 1/2 cup fresh bread crumbs
- 5 5 5 tbsp. freshly grated parmesan cheese
Preparation
Step 1
1. In a very large pot, bring 5 quarts water and 3 tbsp. salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir to keep it from sticking together. Scoop out and reserve 1/2 cup of the pasta water before draining the pasta.
2. Meanwhile, put a large skillet over low heat Add 1/4 cup of the olive oil followed by the garlic. Cook until the garlic becomes fragrant but not browned, about 1 minute.
3. In a large bowl, combine the tomatoes, mozzarella and 1-1/2 cups of the basil. Season generously with salt and pepper.
4. Add the cooked pasta and reserved pasta water to e.the garlic in the pan and cook for 1 minute. Taste and adjust the seasoning, adding salt and pepper as needed. Pour into the bowl with the tomatoes and mozzarella, stirring to combine.
5. Meanwhile, put a small skillet over medium heat. Add the remaining 1/4 cup olive oil and the bread crumbs. Cook until golden brown, about 2 minutes. Remove from the heat and stir in the Parmesan.
6. Garnish the pasta with the bread crumb mixture and remaining 1/2 cup basil and serve immediately.