Summer Tomato And Basil Spaghettini

Summer Tomato And Basil Spaghettini
Summer Tomato And Basil Spaghettini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2 1/2

    pounds plum tomatoes

  • 1

    cup pitted Niçois or Kalamata olives halved

  • 8

    tablespoons extra-virgin olive oil

  • 1/2

    cup thinly-sliced fresh basil leaves

  • 1/3

    cup chopped shallots

  • 1

    cup coarse fresh breadcrumbs (made from crustless French bread)

  • 1

    pound spaghettini

  • 8

    ounces water-packed mozzarella cheese ball cut into strips

  • 1 1/2

    about 1 1/2" by 1/4" each

  • Fresh basil sprigs for garnish

Directions

Cut a shallow X in skin of each tomato on side opposite stem. Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat with remaining tomatoes. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Chop tomatoes coarsely; transfer to large bowl. Mix in olives, 5 tablespoons oil, sliced basil, and shallots. Heat remaining 3 tablespoons oil in heavy medium skillet over medium heat. Add breadcrumbs. Sauté until crisp and golden, about 5 minutes. Set aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Add pasta to tomato mixture; toss to blend. Gently mix in cheese. Transfer pasta to serving bowl. Sprinkle with breadcrumbs; garnish with basil sprigs. This recipe yields 6 first-course or 4 main-course servings.

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