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Spaghetti with Fresh Tomatoes, Basil and Mozzarella


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  • 3/4 lb. spaghetti
  • 1 1/2 lb. tomatoes, about 3, seeded and cut into 1/2 in. dice
  • 1/2 lb. fresh mozzarella at room temperature, cut into 1/4 in. dice
  • 3/4 cup chopped fresh basil, plus whole leaves for garnish
  • 6 Tbs. olive oil
  • 2 tsp. red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 3 Tbs. Parmesan



Step 1

Cook the spaghetti in a large pot of boiling, salted water until just done, about 12 minutes. Meanwhile, combine the tomatoes, mozzarella, basil, oil, vinegar, garlic, salt and pepper in a large bowl. Drain the pasta and toss with the tomato and cheese mixture. The heat of the spaghetti will soften the cheese slightly. Sprinkle with the parmesan and garnish with basil leaves. (Warm or room temperature pasta.)

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