Pasta with Mozzarella Tomatoes
- 12 ounces spaghetti
- 3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
- 1/4 cup olive oil, plus more for the baking sheet
- kosher salt and black pepper
- 8 ounces fresh mozzarella, sliced
- 1/4 cup grated Parmesan (1 ounce), plus more, shaved, for serving
- 2 cloves garlic, chopped
- 1/4 to 1/2 teaspoon crushed red pepper
- 3/4 cup torn fresh basil leaves, plus more for serving
- This recipe is vegetarian
- Produce
- Basil, fresh leaves (3/4 cup)
- Beefsteak tomatoes (about 1 1/2 pounds), large (3)
- Garlic (2 cloves)
- Cooking & Baking
- Kosher salt and black pepper (1)
- Olive oil (1/4 cup)
- Red pepper (1/4 teaspoon)
- Pasta & Grains
- Spaghetti (12 ounces)
- Dairy
- 4 cup grated parmesan (1 ounce), grated (1)
- Mozzarella, fresh (8 ounces)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published July 26, 2011 (1 year ago).
13 people saved this recipe.
