Spaghetti With Tomato-Basil Sauce
This recipe is a delightful and satisfying dish that combines the fresh flavors of cherry tomatoes, creamy mozzarella, and fragrant basil with a rich tomato-basil sauce. The pasta is cooked to perfection and tossed in the luscious sauce, creating a mouthwatering meal that is perfect for any occasion. Drizzle with olive oil, balsamic vinegar, and finish with a sprinkle of Parmigiano-Reggiano cheese for added depth of flavor. Garnish with fresh basil leaves for a beautiful presentation that will impress your guests. Enjoy this flavorful dish as a main course or side dish for a delightful dining experience.
— Constant Cookbook
Ingredients
- Kosher salt, to taste
- 1 lb. spaghetti
- 8 oz. cherry tomatoes
- 1 jar tomato-basil pasta sauce
- Finely grated Parmigiano-Reggiano cheese for sprinkling
- Extra-virgin olive oil for drizzling
- Balsamic vinegar for drizzling (optional)
- Freshly ground pepper, to taste
- 6 oz. fresh buffalo mozzarella cheese, torn into bite-size pieces
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta.
- While the pasta is cooking, cut some of the cherry tomatoes in half; reserve a few whole tomatoes for garnish. Pour the pasta sauce into a 4-quart (4-l) sauté pan, set over medium-high heat and bring to a simmer. Add the drained pasta and halved tomatoes. Stir until the pasta is coated with the sauce and warmed through. Transfer to a bowl.
- Drizzle the pasta with olive oil and vinegar, and season with salt and pepper. Arrange the reserved tomatoes on top. Garnish with shaved Parmesan and basil leaves and serve immediately. Serves 4 to 6.
- Williams Sonoma Test Kitchen
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