Summer Spaghetti

[Sass Muffin]

16 oz. mozzarella cheese

5 ripe tomatoes, peeled, seeded and coarsely chopped

1 C. fresh basil leaves, coarsely chopped

1 - 3 large cloves garlic, pressed

2 T. salt

3 - 4 T. olive oil

16 oz. thin spaghetti

salt and pepper
-------------------------
Bring a large pot of water to a boil.

Cut the mozzarella into small cubes and set aside in a small bowl. Combine the tomatoes, basil and garlic in another bowl.

When the water is boiling hard, add 2 T. salt and the oil. Add the spaghetti and cook just until it is al dente. Do not overcook. Quickly drain the spaghetti and return it at once to the warm pot.

Immediately stir in the mozzarella; the heat of the pasta will melt it slightly. Stir in the contents of the other bowl. Season to taste with salt and pepper. Transfer to a serving bowl and serve at room temperature.

Serves 4 to 6.

 

[TexasGirl]

Sounds good, but, can I have it now, in the Spring??

 

[homecook]

Sounds good, but, can I have it now, in the Spring??

Good one TG.
It does sound good and I have all the ingredients too. I will use cherry tomatoes cut in half, because that's what I have. This may be my dinner tonight if Dh doesn't come home. lol

 

[Luckytrim]

looks easy, and GOOD !

 

[FryBoy]

Here's a very similar recipe that my wife and I like:

PASTA WITH RAW TOMATOES & MARJORAM

2 pounds ripe tomatoes
¼ cup olive oil
1 tablespoon fresh marjoram, minced
2 garlic cloves, minced
fresh pepper & salt to taste
1 pound gemelli, rotini, or other spiral-shaped pasta

Core and seed tomatoes, chop into small pieces (about ½ inch).

Put chopped tomatoes in strainer or colander and allow to drain for
about 30 minutes.

In large serving bowl, stir together oil, marjoram, garlic, salt and
pepper. Add drained tomatoes and mix well.

Cook pasta, drain, and add to sauce. Toss and serve immediately.

NOTES:

Don’t overdo the garlic as it’s raw and quite intense; start with only
2 small or 1 large garlic clove.

This recipe is best served without grated cheese, which tends to
detract from the freshness of the tomatoes.

 

[Sass Muffin]

Here's a very similar recipe that my wife and I like:

PASTA WITH RAW TOMATOES & MARJORAM

2 pounds ripe tomatoes
¼ cup olive oil
1 tablespoon fresh marjoram, minced
2 garlic cloves, minced
fresh pepper & salt to taste
1 pound gemelli, rotini, or other spiral-shaped pasta

Core and seed tomatoes, chop into small pieces (about ½ inch).

Put chopped tomatoes in strainer or colander and allow to drain for
about 30 minutes.

In large serving bowl, stir together oil, marjoram, garlic, salt and
pepper. Add drained tomatoes and mix well.

Cook pasta, drain, and add to sauce. Toss and serve immediately.

NOTES:

Don’t overdo the garlic as it’s raw and quite intense; start with only
2 small or 1 large garlic clove.

This recipe is best served without grated cheese, which tends to
detract from the freshness of the tomatoes.

I like that one as well, FB.. thanks!