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A MARIO BATALI RECIPE

Spaghetti with fresh tomatoes, mozzarella and basil


Watch part 2 here!


Ingredients

1 pound MB’s dried spaghetti

¼ cup extra-virgin olive oil, plus more to serve

1 cloves garlic, sliced

1 bunch basil

1 pinch red pepper flakes

1 pint sweet cherry tomatoes, cut in half

1 ball fresh mozzarella, cut or torn into bite-size pieces

¼ cup freshly grated Parmigiano-Reggiano, plus more to serve

Kosher salt

Directions

Bring a large pot of salted water to a boil. Drop the pasta and cook until al dente, according to package instructions.

 

Meanwhile, preheat a large sauté pan over medium heat.

 

Add ¼ cup of extra-virgin olive oil to the pan along with the garlic, chopped basil stems and a pinch of chili flakes. Sauté for 2 minutes, until fragrant. Add the tomatoes to the pan and sauté for 3 minutes, season with salt and pepper.

 

Add the pasta to the pan along with a few tablespoons of pasta water. Cook for an additional minute, tossing to coat the pasta. Remove from heat.

 

Toss in the chopped basil leaves and add the mozzarella, and Parmigiano-Reggiano. Toss to combine and to slightly melt the cheeses with the heat of the pasta.

 

Finish pasta with another drizzle of extra-virgin olive oil. Serve with more basil and freshly grated Parmigiano-Reggiano.

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