Tomato Basil Pasta

This fresh and inexpensive dish is summer on a plate. Perfect as is, or with shrimp. Either way, say hellooooooo summer.

Tomato Basil Pasta

Tomato Basil Pasta

Serves 4

Ingredients

One pack of spaghetti

¼ C extra virgin olive oil

3 garlic cloves, roughly chopped

1 lb cherry tomatoes, halving half of the tomatoes

½ oz basil, sliced thin

1 tsp salt

1/2 lb. fresh mozzarella or mozzarella balls, sliced/or halved

½ C balsamic vinegar, reduced for drizzling

• Over high heat, boil a large pot of salted water. Cook the spaghetti according to package direction.

• Before draining the spaghetti, remove one cup of the pasta water and set aside.

• Heat the olive oil in a large pan over medium-high heat. Add garlic and cook until fragrant. Add whole and halved tomatoes and cook, stirring occasionally. The whole tomatoes will begin to burst. This will take about 5-7 minutes.

• Remove pan from heat and stir in the basil and salt.

• Add pasta and 3/4 of reserved pasta water to your sauce and toss to combine. Use more pasta water if it's still too dry.

• Serve the pasta with freshly sliced mozzarella and balsamic reduction.

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