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Epicurious

Summer Tomato and Basil Spaghettini

3.8

(8)

Image may contain Plant Food Produce Spaghetti Pasta Vegetable Sprout and Bean Sprout
Summer Tomato and Basil SpaghettiniMark Thomas

Recipe information

  • Yield

    Makes 6 first-course or 4 main-course servings

Ingredients

2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem
1 cup pitted Niçois or Kalamata olives, halved
8 tablespoons extra-virgin olive oil
1/2 cup thinly sliced fresh basil leaves
1/3 cup chopped shallots
1 cup coarse fresh breadcrumbs made from crustless French bread
1 pound spaghettini
1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips
Fresh basil sprigs

Preparation

  1. Step 1

    Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat with remaining tomatoes. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Chop tomatoes coarsely; transfer to large bowl. Mix in olives, 5 tablespoons oil, sliced basil, and shallots.

    Step 2

    Heat remaining 3 tablespoons oil in heavy medium skillet over medium heat. Add breadcrumbs. Sauté until crisp and golden, about 5 minutes. Set aside.

    Step 3

    Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Add pasta to tomato mixture; toss to blend. Gently mix in cheese. Transfer pasta to serving bowl. Sprinkle with breadcrumbs; garnish with basil sprigs.

TagsPastaSpaghettiPlum TomatoTomatoVegetableOliveBasilHerbs & SpicesMozzarellaCheeseDairyMainStarterDinnerNut FreeVegetarianSauteSummerBon Appétit
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