Basil Spaghetti with Mozarella-Broiled Tomatoes

If you're like me (and my mom would say you should be, my therapist probably not), you have tomatoes sitting out on your counter all summer long. (If you're REALLY smart, they are farmer-grown like mine.) So I'm always looking for ways to incorporate them into our meals.

They're in scrambled eggs for breakfast.

Topped with cottage cheese and black pepper for lunch.

And in a yummy Italianish recipe like this for dinner.


Basil Spaghetti with Mozzarella-Broiled Tomatoes
Makes 4 servings.

12 ounces spaghetti
3 large tomatoes, each cut into 4 thick slices
3 tablespoons olive oil
kosher salt and black pepper
8 ounces fresh mozzarella, grated or thinly sliced
1/4 cup grated Parmesan
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper
3/4 cup torn fresh basil leaves

Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes,

In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine.

Serve topped with the tomatoes, additional basil, and some shaved Parmesan.