November 29, 2013

Tomato Basil Spaghetti

When it comes to food, pasta is my first love. You really can't go wrong with pasta. With just a handful of ingredients I had in my pantry and fridge, I had a delicious pasta dish in less than 30 minutes. What could be better? Warm spaghetti with fresh, juicy tomatoes, olive oil, garlic and fresh basil, I'm drooling...

The ingredients work great with any pasta, mix it up, use whatever pasta you have on hand. Add some olives or fresh mozzarella. Eat it cold, eat it warm. Anything goes with fresh tomatoes and basil! It goes great with garlic bread, too. Mm!

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 Print RecipeTomato Basil Spaghetti
Author: Organic Cafe
Serves: 4

  • 3 large tomatoes, diced
  • 1/2 clove of garlic, OR 1 tablespoon minced garlic*
  • 2 tablespoons fresh basil, roughly chopped
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 8 oz. spaghetti (half of a 16 oz box)
  • salt and pepper to taste
  • fresh basil, roughly chopped for garnish (optional)
  1. Dice the tomatoes, as big or as small as you prefer. Roughly chop the fresh basil.
  2. Cut a clove of garlic in half and rub it on the inside of a large bowl. *I used a tablespoon of minced garlic from a jar, put it inside a paper towel, and rubbed the inside of the bowl. Dispose of the garlic. Add to the bowl the tomatoes, basil, shredded mozzarella cheese, olive oil and salt and pepper (to taste). Combine just until the tomatoes are coated with the liquid. Set aside for about 15 minutes, so the tomatoes soak up the liquid.
  3. In the meantime, cook the spaghetti, per box instructions, to al dente. Rinse and strain. (I used half of a 16 oz box for 4 servings)
  4. Pour the tomato basil mixture over the spaghetti, toss until just combined, and top with a sprinkle of fresh basil. Enjoy with your favorite garlic bread!