Guest guest Posted July 16, 2006 Report Share Posted July 16, 2006 Spaghetti with Fresh Tomatoes 12 oz. thin spaghetti 3 TB olive oil, divided 2 green onions, thinly sliced 2 cloves garlic, minced 4 cups (2 pints) red or yellow cherry tomatoes, halved 3/4 cup shredded fresh basil or chopped fresh parsley, divided 1 tsp. salt 8 oz. whole-milk mozzarella or fontina cheese, cut into 1/2 " chunks In a large sauce pan of boiling water, cook pasta according to package directions. While pasta cooks, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add green onions and garlic; sauté, stirring, until onions are softened, about 2 minutes. Add the cherry tomatoes, 1/4 cup basil and the salt to the green onion mixture. Cook until tomatoes soften and release their juices, about 2 minutes. Transfer tomato mixture to a large bowl. Drain pasta in a colander and add to the tomato mixture. Add the mozzarella, remaining oil and the remaining basil; toss to mix well. Yield: 4 servings. Quote Link to comment Share on other sites More sharing options...
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