Summer is here in the south and, aside from mind numbing heat, that means loads of beautiful tomatoes at the farmers market. Seth and I made a quick run out to the big farmers market on Sunday and were pleased to also snag some beautiful fresh basil. This dish did a wonderful job of highlighting both the tomatoes and basil and was super quick and easy to make. All in all, this is a great summer dinner.
Basil Pasta with Cheesy Tomatoes
12 oz. spaghetti
3 large tomatoes, cut into thick slices
3 tbs. olive oil
salt and pepper
fresh mozzarella, sliced
1/4 c. cup parmesan cheese
2 cloves garlic, chopped
1/4 tsp. to 1/2 tsp. crushed red pepper
3/4 cup torn basil leaves
1. Preheat your broiler. Cook your pasta according to directions, drain and return to pot.
2. Arrange the tomato slices on a baking sheet. Season with salt and pepper. Layer with mozzarella and parmesan. Broil until the cheese in nice and bubbly, 3-5 minutes,
3. In a small sauce pan, warm oil with the garlic and pepper until fragrant, 1 to 2 minutes.
4. Add the garlic oil and basil to the pasta and toss well. Serve topped with cheesy tomatoes and additional parmesan.