Yield: 5-6 servings main course
Cooking Time: 45 minutes
This is one of my favorite things to make in spring and summer. There’s something so delicious about fresh tomatoes and garlic together in a light olive oil dressing. This is a great recipe to experiment with using different ingredients. Try with heirloom tomatoes or parmesan instead of mozzarella. No matter what you use, this makes a healthy and easy dinner elegant enough to serve to guests.
1 box Whole Wheat spaghetti
3 pints cherry or grape tomatoes
12 cloves garlic, roughly chopped
Kosher salt and pepper
Red pepper flakes
1 pound fresh buffalo mozzarella, diced
1/2 cup fresh basil, torn into smaller pieces
Preheat oven to 400 degrees.
Wash tomatoes and dry well. Place tomatoes and garlic in a single layer on a rimmed baking sheet. Season liberally with salt, pepper and red pepper flakes. Drizzle olive oil over the tomatoes. Bake in oven on 400 for 15 minutes. Then turn down the oven heat to 325 degrees and cook the tomatoes for an additional 30 minutes.
Cook pasta according to package instructions.
Remove tomatoes from oven and pour in a large mixing bowl. Use the back of a fork to carefully break all the tomatoes into pieces. Add cooked pasta and toss. Garnish with mozzarella cheese and basil. Serve.