Recipe Information

• Posted By : Tina Woods
• Posted On : Sep 24, 2015
• Views : 1486
• Likes : 1
• Category : Recipes » Entrees » Pasta
• Description : This was one of my favorite dishes when working at a popular Italian restaurant in Hollywood. The chef traveled to Italy and asked Italian grandmothers to share thier favorite recipes and to show her how they make them. I don't think I could ever duplicate the exact dish and flavors but this is my take on it!

Overview

• Preparation
  
  20 minutes
  
  Ingredients
  1 lb spaghetti, angel hair or linguine
  5 medium size roma tomoatoes,chopped
  4 tablespoons garlic, minced (roasted optional)
  1/2 cup fresh basil leaves, chopped
  1/2 cup extra virgin olive oil
  6 ounces fresh buffalo mozzaralla cheese,halved
  Salt to taste
  
  Directions
  In a large skillet, add olive oil and garlic and cook on medium heat until the garlic is light brown. Stir in basil leaves for about 2 minutes. Lower heat to a simmer and add tomatoes. Just before mixing with the pasta, add the mozzarella cheese and stir in briefly for about 30 seconds, remove pan from heat.
  
  Cook pasta in a large pot of salted boiling water until al dente, adding in two table spoons of olive oil. Drain and toss in skillet ingrediants. Add salt to taste and serve.
  
  Notes: I somtimes add in Arugula and a little sauteed eggplant. You can also use cherry tomatoes (halved) instead of roma tomatoes. This is a recipe you can play with by adding your preferred ingrediants.