"Hand-Made" Spaghetti

By LadyRev-2

This is a 5 ***** all time favorite, best of the best!!!

I am sure I have fixed this meal for myself and company more than any other recipe I have ever had. The truth is I do not always tear them by hand but do cut things up. It is absolutely my all time favorite

Ingredients

• 1 pound Angel Hair or Cappellini Spaghetti
• 4-6 tomatoes (the best, freshest you can find),
• 3/4 cup torn basil leaves (plus a little more basil for garnish)
• 1/3 cup coarsely torn oregano leaves
• 1/3 cup extra-virgin olive oil
• 1/3-1/2 pound (more or less) FRESH mozzarella (not the- brick kind). I’ve also used Boccocini which works very well
• 4-6 medium cloves garlic, smashed
• Coarse salt and freshly ground pepper

Preparation

Step 1

Core tomatoes; tear into bite size pieces into bowl. Add garlic. (this can be done up to several hours before serving. Let sit out, loosely covered. This gives the garlic and tomato flavors a chance to blend.) About 30 minutes before serving, add the torn herbs and olive oil to tomato/garlic mixture already in bowl. Add salt and pepper. Toss gel

Bring a large pot of salted water to a boil. Add spaghetti, and cook according to package directions.

While pasta is cooking, tear the fresh mozzarella into small bite size pieces; add into tomato/garlic mixture.

Drain spaghetti in a colander. (Do NOT rinse). Add to tomato mixture. Toss to combine. Garnish with basil you saved for garnish, and serve immediately.

Serve with warm garlic bread, small garden, lettuce salad, and wine. Very fresh and tasty.