SPAGHETTI WITH SALSA CRUDA
·
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.
FEATURED SEEDLINGS
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.