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Basil Spaghetti with Cheesy Broiled Tomatoes


Real Simple

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  • 12 oz spaghetti
  • 3 large beefsteak tomatoes (about 1 1/2 lbs), each cut into 4 thick slices
  • 3 tbsp olive oil, plus more for the baking sheet
  • Kosher salt and black pepper
  • 8 oz fresh mozzarella, grated
  • 1/4 cup grated Parmesan (1 oz), plus more, shaved, for serving
  • 2 cloves garlic, chopped
  • 1/4 to 1/2 tsp crushed red pepper
  • 3/4 cup torn fresh basil leaves, plus more for serving


Preparation time 15mins
Cooking time 30mins


Step 1

Heat broiler. Cook pasta according to the package directions; drain and return it to the pot.

Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with 1/4 tsp each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.

In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

Add the garlic oil, 1/2 tsp salt, and 1/4 tsp black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.

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