Summer Tomato and Basil Spaghettini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 1/2 pounds plum tomatoes, shallow x cut in skin on side opposite stem |
1 cup pitted niçois or kalamata olives, halved |
8 tablespoons extra-virgin olive oil |
1/2 cup thinly sliced fresh basil leaves |
1/3 cup chopped shallots |
1 cup coarse fresh breadcrumbs made from crustless french bread |
1 pound spaghettini |
1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips |
fresh basil sprigs |
Directions:
1. Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat with remaining tomatoes. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Chop tomatoes coarsely; transfer to large bowl. Mix in olives, 5 tablespoons oil, sliced basil, and shallots.
2. Heat remaining 3 tablespoons oil in heavy medium skillet over medium heat. Add breadcrumbs. Sauté until crisp and golden, about 5 minutes. Set aside.
3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Add pasta to tomato mixture; toss to blend. Gently mix in cheese. Transfer pasta to serving bowl. Sprinkle with breadcrumbs; garnish with basil sprigs.
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