Summer Spaghetti – perfect for a side dish for a weekend picnic.
This recipe is a family favorite for residents Jim and Joan and included in the “What’s Cooking at Atlantic Shores” cookbook. It’s perfect for a side dish for a weekend picnic or a main dish with a fresh side salad.
1 lb whole milk mozzarella cheese
3-4 garlic cloves, minced
4 large ripe tomatoes, blanched and peeled
1 cup extra virgin olive oil
Large bunch basil , thinly sliced
White pepper to taste
1 16oz box of thin spaghetti
Cut cheese into small cubes, add chopped, seeded tomatoes, garlic, basil, olive oil and pepper.
Let marinate while cooking pasta. Bring a large pot of water to a rolling boil and salt generously.
Add spaghetti and cook until al dente. Drain and add to tomato-cheese mixture.
Serve with grated parmesan cheese.