SPAGHETTI WITH SALSA CRUDA

Elizabeth Winslow

·

FEBRUARY 27, 2020

Servings

4

Difficulty

Easy

Prep Time

5 mins

Cook Time

10 mins

An Italian feast that's just about as easy as boiling water.

When you just can't even, here's a dinner solution that doesn't involve pulling up to the drive through. Rough chop ripe, juicy tomatoes and fragrant basil, add some slivered shallots and fresh, creamy mozzarella, and - prego - dinner is just about done. The water your spaghetti boiled in is your secret weapon here. Reserve a little for tossing with the pasta, and all the flavors of the tomatoes and basil will make a light, silky sauce that coats every strand of spaghetti.

INGREDIENTS

2 c

tomatoes, chopped

1/3 c

basil leaves, torn or roughly chopped

1

large shallot, thinly sliced

1/2 c

mozzarella pearls (or diced mozzarella)

1/4 c

parmesan, grated

1 lb

spaghetti, or gluten-free alternative

1/3 c

olive oil

to taste

salt

to taste

pepper

INSTRUCTIONS
Step 1

Cook spaghetti in a large pot of salted water.

Step 2

While spaghetti is cooking, toss chopped tomatoes, shallots, basil and mozzarella with olive oil in a large bowl.

Step 3

When spaghetti is cooked, drain, reserving a cup of cooking water.

Step 4

Dump spaghetti on top of tomato mixture and toss, adding cooking water to make a light sauce.

Step 5

Season to taste with salt and pepper.

Step 6

Serve, topped with grated Parmesan.

Dump spaghetti on top of tomato mixture and toss, adding cooking water to make a light sauce.
While spaghetti is cooking, toss chopped tomatoes, shallots, basil and mozzarella with olive oil in a large bowl.