An easy summer pasta recipe with fresh tomatoes, garlic, mozzarella and herbs!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Pastas
- Method: Boiling, Mixing
- Cuisine: American
- 1 pound pasta, I used spaghetti
- Kosher salt and freshly ground black pepper, to taste
- 4 medium tomatoes (about 2 pounds) cored and torn (or cut) into 3/4-inch pieces
- 3 tablespoons coarsely torn oregano leaves
- 1/2 cup torn (or thinly sliced) basil leaves, plus more for garnish
- 1/2 cup good quality extra-virgin olive oil
- 4–6 roasted garlic cloves, chopped (place head of garlic in foil with top trimmed off, drizzle with olive oil and a sprinkle of salt, seal foil and roast at 400º for about 30 minutes)
- 1/2 teaspoon crushed red-pepper flakes
- 1/2+ pound fresh mozzarella, torn (or cut) into 1/2-inch pieces
- Cook pasta in salted water according to package instructions
- While pasta is cooking, combine tomatoes, basil, olive oil, oregano, garlic, and red-pepper flakes. Add salt and pepper to taste. Let stand at room temperature for 30 minutes and up to 8 hours.
- Drain spaghetti and add to tomato mixture. Add mozzarella and toss to combine. Garnish with basil and serve.
Yield: 4 servings
Total time: 30 minutes without extended marinating time
Adapted from Martha Stewart